I was TAing a lab where some of the homogenized chicken breast muscle was coagulating. Some of the technicians thought that it correlated with the length of time that the muscle was homogenized. However it might be that different groups had different amounts of connective tissue in their chicken breast and therefore they had some collagen polymerizing into gelatin.
All you need to know about gelatin is in the wikipedia entry.
Podcast
0 comments:
Post a Comment