Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing

Gok, 2008, Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma. A dry cured beef product, Meat Science, 80, 335, 10.1016/j.meatsci.2007.12.017 Aksu, 2005, Effects of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat, Journal of Muscle Foods, 16, 192, 10.1111/j.1745-4573.2005.08404.x Aksu, 2001, Some microbiological, chemical, and physical characteristics of pastirma marketed in Erzurum, Turkish Journal of Veterinary Animal Sciences, 25, 319 Kaban, 2009, Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastirma processing, Meat Science, 82, 17, 10.1016/j.meatsci.2008.11.017 Zhou, 2007, Biochemical changes during processing of traditional Jinhua ham, Meat Science, 77, 114, 10.1016/j.meatsci.2007.03.028 Virgili, 2002, Muscle traits for long matured dried meats, Meat Science, 62, 331, 10.1016/S0309-1740(02)00118-3 Flores, 1998, Flavour analysis of dry-cured ham, 320 Ahhmed, 2010, A review of meat protein hydrolysates and hypertension, Meat Science, 86, 110, 10.1016/j.meatsci.2010.04.032 Aktas, 2005, Original Research Article: moisture adsorption properties and adsorption isosteric heat of dehydrated slices of pratirma (Turkish dry meat product), Meat Science, 71, 571, 10.1016/j.meatsci.2005.04.042 Isikli, 2005, Rheological characterization of fenugreek paste (cemen), Journal of Food Engineering, 69, 185, 10.1016/j.jfoodeng.2004.08.013 Ahhmed, 2007, Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase, Meat Science, 76, 455, 10.1016/j.meatsci.2007.01.002 Gornall, 1949, Determination of serum protein by means of the biuret reaction, Journal of Biological Chemistry, 177, 751, 10.1016/S0021-9258(18)57021-6 Hayakawa, 1985, Denaturation of bovine serum albumin (BSA) and ovalbumin by high pressure, heat and chemicals, Journal of Food Science, 50, 486, 10.1111/j.1365-2621.1985.tb13433.x Tomita, 1963, Studies on the fluorometric analysis of polyelectrolytes (I) protein, Japan National Chemistry Laboratory of Industry, 58, 99 Ahhmed, 2009, Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef, Meat Science, 82, 170, 10.1016/j.meatsci.2009.01.007 Chelh, 2006, Technical note: a simplified procedure for myofibril hydrophobicity determination, Meat Science, 74, 681, 10.1016/j.meatsci.2006.05.019 Ahhmed, 2009, Dependence of microbial transglutaminase on meat type in myofibrillar protein cross-linking, Food Chemistry, 112, 354, 10.1016/j.foodchem.2008.05.078 Kawahara, 2007, Inconsistency in the improvements of gel strength in chicken and pork sausages induced by microbial transglutaminase, Asian-Australian Journal of Animal Sciences, 20, 1285, 10.5713/ajas.2007.1285 Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0 Krzywicki, 1979, Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef, Meat Science, 3, 1, 10.1016/0309-1740(79)90019-6 Saito, 2007, Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures, Meat Science, 75, 275, 10.1016/j.meatsci.2006.07.011 Ahhmed, 2009, Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles, Meat Science, 83, 759, 10.1016/j.meatsci.2009.08.018 Luccia, 2005, Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams, Meat Science, 69, 479, 10.1016/j.meatsci.2004.10.004 Yetim, 2006, Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients, Meat Science, 74, 354, 10.1016/j.meatsci.2006.04.001 Toldra, 1988, Examination of cathepsins B, D, H and L activities in dry-cures hams, Meat Science, 59, 531 Zhao, 2005, Time related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature, Meat Science, 70, 603, 10.1016/j.meatsci.2005.02.004 Zhen, 2004, Prospect of study on the Jinhua ham maturating and microorganism fermenting, Sichuan Food and Fermentation: Chinese, 40, 1 Sano, 1994, Carp natural actomyos, thermal denaturationmechanism, Journal of Food Science, 59, 1002, 10.1111/j.1365-2621.1994.tb08177.x Yongsawatdigul, 2003, Thermal denaturation and aggregation of threadfin bream actomyosin, Food Chemistry, 83, 409, 10.1016/S0308-8146(03)00105-5 Mignino, 2006, Physico-chemical and functional properties of myofibrillar proteins from different species of mollusks, LWT: Food Science and Technology, 39, 35, 10.1016/j.lwt.2004.12.004 Muguruma, 2003, Soybean and milk protein modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate, Meat Science, 63, 191, 10.1016/S0309-1740(02)00070-0 Prevolnik, 2011, Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham, Meat Science, 88, 299, 10.1016/j.meatsci.2011.01.007 Ruiz, 1999, Dry cured Iberian ham non-volatile components as affected by the length of the curing process, Food Research International, 32, 643, 10.1016/S0963-9969(99)00142-8 Virgili, 2007, Changes of free amino acids and biogenic amines during extended ageing of Italian dry cured ham, LWT: Food Science and Technology, 40, 871, 10.1016/j.lwt.2006.03.024 Faustman, 2001, Measurement of discoloration in fresh meat, F3.3.1 Clydesdale, 1978, Colorimetry-methodology and applications, Critical Reviews in Food Science and Nutrition, 10, 243, 10.1080/10408397809527252 Bekhit, 2005, Review: metmyoglobin reducing activity, Meat Science, 71, 407, 10.1016/j.meatsci.2005.04.032 Carpenter, 2001, Consumer preferences for beef color and packaging did not affect eating satisfaction, Meat Science, 57, 359, 10.1016/S0309-1740(00)00111-X Tekinsen, 1999, The possibility of using potassium sorbate in cemen and its effect on the microbial quality of pastrami, Turkish Journal of Veterinary and Animal Sciences, 23, 227 Swatland, 1994 Saito, 2009, Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle, Meat Science, 82, 260, 10.1016/j.meatsci.2009.01.024 Claeys, 2004, Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity, Meat Science, 67, 281, 10.1016/j.meatsci.2003.11.001 Samaranayaka, 2011, Food-derived peptidic antioxi-dants: a review of their production, assessment, and potential applications, Journal of Functional Food, 3, 229, 10.1016/j.jff.2011.05.006 Damez, 2008, Meat quality assessment using biophysical methods related to meat structure, Meat Science, 80, 132, 10.1016/j.meatsci.2008.05.039 Huff-Lonergan, 2005, Mechanisms of water holding capacity of meat: the role of postmortem biochemical and structural changes, Meat Science, 71, 194, 10.1016/j.meatsci.2005.04.022