26 References for Part 2

References for Part 2:

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Bhaskar Reddy, G. V., Mandal, P.K., Sen, A.R. and Reddy, K.S..  2015. Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review. International Journal of Meat Science, 5: 14-48.  DOI: 10.3923/ijmeat.2015.14.48 URL: https://scialert.net/abstract/?doi=ijmeat.2015.14.48

http://www.brooklyn.cuny.edu/bc/ahp/LAD/C4d/C4d_adipose.html

Ceresinoa, E. B.,  de Meloa, R. R.,  Kuktaiteb, R.,  Hedenqvistc, M. S., Zucchid, T. D.,  Johanssonb, E.,  Satoa, H. H..  2018.  Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617:  Production optimization, characterization and evaluation in wheat protein and dough systems.  Food Chemistry 241 (2018) 403 – 410. Science Direct, Food Chemistry.

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https://cooking.stackexchange.com/questions/15077/how-does-gelatin-interact-with-grease-fat

The ins and outs of unsaturated fats

De NG, J. C.,  Toledo, R. T., Lillard, D. A..  1981.  Protein‐Protein Interaction and Fat and Water Binding in Comminuted Flesh Products.  First published: July 1981.

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Kajitani, S., Mika Fukuoka, M., and Sakai, N..  2011.  Kinetics of Thermal Denaturation of Protein in Cured Pork Meat.  Japan Journal of Food Engineering, Vol. 12, No. 1, pp. 19 – 26, Mar. 2011Lodish H, Berk A, Zipursky SL, et al.  2000.  Molecular Cell Biology. 4th edition.  New York: W. H. Freeman; 2000.

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Marriott, N. G., Schilling, M. W.,  reviewed by Sebranek, J..  2006.  Utilization of Pale, Soft, and Exudative Pork.  http://porkgateway.org/resource/utilization-of-pale-soft-and-exudative-pork/

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Nutton, Dr Vivia (2005-07-30). Ancient Medicine. Taylor & Francis US. ISBN 9780415368483. Retrieved 21 November 2012.

Patterson, John, The Salt Cured Pig:  http://thesaltcuredpig.com/Porkopedia/index.php?title=Myosin

Pearson, T. A., Gillett, T. A..  1999. Processed Meats.  3rd edition.  A Chapman & Hall Food Science Book.  Aspen Publishers.

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Yu, T.-Y., Morton, J. D., Clerens, S. and Dyer, J. M. (2017), Cooking-Induced Protein Modifications in Meat. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 16: 141–159. doi:10.1111/1541-4337.12243

Xiong, Y. L..  1994.  Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit Rev Food Sci Nutr. 1994;34(3):293-320.

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