Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning
- 1 November 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (6) , 1513-1516
- https://doi.org/10.1111/j.1365-2621.1984.tb12833.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragmentsJournal of the Science of Food and Agriculture, 1984
- Effect of temperature and pH on the post-mortem degradation of myofibrillar proteinsMeat Science, 1983
- Thermal denaturation of proteins in Post rigor muscle tissue as studied by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1980
- POSTMORTEM AGING OF BEEF CARCASSESJournal of Food Science, 1978
- Differential scanning calorimetric studies of muscle and its constituent proteinsJournal of the Science of Food and Agriculture, 1977