Conditioning of bovine muscle II.—Changes in the composition of extracts of myofibrils after conditioning
- 1 June 1970
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (6) , 303-306
- https://doi.org/10.1002/jsfa.2740210608
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Conditioning of bovine muscle I.—Composition of the proteins of the myofibrilJournal of the Science of Food and Agriculture, 1970
- Effect of ageing on the properties of myofibrils of rabbit muscleJournal of the Science of Food and Agriculture, 1968
- Studies in Meat Tenderness. 6. The Nature of Myofibrillar Proteins Extracted from Meat During AgingJournal of Food Science, 1968
- Post‐mortem changes in myofibrillar protein solubilityInternational Journal of Food Science & Technology, 1968
- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967
- α-Actinin, a New Structural Protein from Striated MuscleThe Journal of Biochemistry, 1965
- Some observations on the localization of myosin, actin and tropomyosin in the rabbit myofibrilBiochemical Journal, 1958