Journal of Food Quality / 2018 / Article / Fig 2

Research Article

Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions

Figure 2

Protein solubility of myofibrillar proteins from the muscle of beef, lamb, chicken, sole, European hake, and sea bass using denaturing and nondenaturing solution (D = denaturing; ND = nondenaturing; ; ) (means ± SEM).