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Influence of Annealing Treatment on Glass Transition Temperature

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026186,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9795) @2002
Authors:   Yunfei Li, Ying Liu, Lihua Song, Da-Wen Sun
Keywords:   annealing treatment, glass transition temperature, beef

The glass transition temperatures of beef mash and actomyosin were examined using Modulated Differential Scanning Calorimeter. It was found that for actomyosin at about -10oC and - 3oC, there existed two endothermic overshoots and no effect of CMC-Na, sodium alginate and gelatin on the DSC curves. It was also found that there was no correlation between double endothermic overshoots and annealing treatment.

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