NMR paper Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

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[NMR paper] Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

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Torsion angles from chemical shifts:

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Promega- Proline

Secondary structure from chemical shifts:

CSI (via RCI server)

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Protein solubility:

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10-25-2021, 10:32 PM

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Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality

The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness,...

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