Zobrazeno 1 - 10 of 53 pro vyhledávání: '"Ralston A. Lawrie"'
1
Recovery and utilisation of by-product proteins of the meat industry
Autor: D.A. Ledward, Ralston A. Lawrie
Publikováno v: Journal of Chemical Technology and Biotechnology. Biotechnology. 34:223-228
The methods available for the recovery and utilisation of proteins from blood and offals are reviewed: special reference is made to the use of controlled enzymic hydrolysis. The texturisation of these proteins into meat-like analogues, by fibre spinn
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcacf4389a691910e90c90a5ba746a06
https://doi.org/10.1002/jctb.280340312
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2
Effects on bovine 1. dorsi muscle of conventional and microwave heating
Autor: Ralston A. Lawrie, P. C. B. Roberts
Publikováno v: International Journal of Food Science & Technology. 9:345-356
Summary A sequence of adjacent samples of beef 1. dorsi muscle were alternately exposed either to conventional heating for periods of 0–70 min at temperatures between 45° and 90°C or to microwaves at a frequency of 2450 MHz for periods of 0–10
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd8243368e419a077d24982b2e3adab1
https://doi.org/10.1111/j.1365-2621.1974.tb01781.x
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3
Quantitative identification of soya protein in fresh and heated meat products
Autor: A. L. Parsons, Ralston A. Lawrie
Publikováno v: International Journal of Food Science & Technology. 7:455-462
Summary A method based on laser densitometry of polyacrylamide electrophoretograms of proteins extractable in 10 m urea is described for the quantitative identification of soya protein in fresh meat products and in those heat processed at 100°C for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e90de6abc2427d2262228f5544d386c
https://doi.org/10.1111/j.1365-2621.1972.tb01681.x
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5
Bovine collagen. II. Electrophoresis of collagen fractions
Autor: D. J. Carmichael, Ralston A. Lawrie
Publikováno v: International Journal of Food Science & Technology. 2:313-324
Summary. Vertical starch gel electrophoresis was used to separate components of neutral salt soluble (NSS) and acid soluble (AS) collagens, and of eucollagens, from muscle, skin and tendon of bovines of different age. The relative proportions of the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9db6aa3f135353695cc84fe88c7fda00
https://doi.org/10.1111/j.1365-2621.1967.tb01355.x
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6
Utilization of edible protein from meat industry by-products and waste
Autor: Ralston A. Lawrie, R. H. Young
Publikováno v: International Journal of Food Science & Technology. 9:171-177
Summary Data concerning the effect of pH, salt concentration and temperature on the extractability of protein from meat waste tissues are presented. The tissues investigated so far include bovine and ovine stomach and lungs. It appears that native pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20822b073ae28059a52631836b3396ed
https://doi.org/10.1111/j.1365-2621.1974.tb01760.x
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7
Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs
Autor: Ralston A. Lawrie, N. Wayne, P. W. Ratcliff, M. W. C. Hatton
Publikováno v: International Journal of Food Science & Technology. 7:443-453
Summary Groups of sibling Large White pigs were injected subcutaneously at 2–4 hr preslaughter with 0.1–0.5 mg adrenalin/kg. Corresponding non-injected siblings were used as controls. The amount of liquid exudate from the retail joints of pork wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f8a4ca3238a1ca349b385643efe174d
https://doi.org/10.1111/j.1365-2621.1972.tb01680.x
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