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Bioscience, Biotechnology, and Biochemistry Volume 77, 2013 - Issue 6
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Original Articles

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

Yukinobu NAKAMURAJapan Meat Science and Technology Institute
,
Koshiro MIGITADepartment of Food Science and Technology, Nippon Veterinary and Life Science University
,
Akihiro OKITANIDepartment of Food Science and Technology, Nippon Veterinary and Life Science University
&
Masanori MATSUISHIDepartment of Food Science and Technology, Nippon Veterinary and Life Science University
Pages 1214-1218 | Received 18 Dec 2012, Accepted 15 Mar 2013, Published online: 22 May 2014

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