THE EFFECT OF AGING ON PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN FROM CHICKEN BREAST AND LEG MUSCLE
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3) , 346-350
- https://doi.org/10.1111/j.1365-2621.1972.tb02634.x
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTIONJournal of Food Science, 1970
- Effect of ageing on the properties of myofibrils of rabbit muscleJournal of the Science of Food and Agriculture, 1968
- The Changes of “Myosin B” (“Actomyosin”) During Storage of Rabbit Muscle. II. The Dissociation of “Myosin B” into Myosin A and Actin, and its Interaction with ATPJournal of Food Science, 1965
- Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solutionBiochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis, 1965
- The Changes of “Myosin B” during Storage of Rabbit MuscleAgricultural and Biological Chemistry, 1965
- The Dissociation of “Myosin B” from the Stored Rabbit Muscle into Myosin A and Actin and its Interaction with ATPAgricultural and Biological Chemistry, 1965
- The Changes of “Myosin B” during Storage of Rabbit MuscleAgricultural and Biological Chemistry, 1965
- Comparative studies of myofibrils, myosin, and actomyosin from red and white rabbit skeletal muscleBiochemical and Biophysical Research Communications, 1964
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- MuskelproteineBiochimica et Biophysica Acta, 1950