Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates
- 1 March 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (2) , 200-207
- https://doi.org/10.1111/j.1365-2621.1968.tb01350.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Effect of Antemortem Administration of Adrenaline on Postmortem Lamb Carcass CharacteristicsJournal of Animal Science, 1961
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEATaJournal of Food Science, 1960
- Post Mortem Glycolysis in Normal and Exudative Longissimus Dorsi Muscles of the Pig in Relation to So-Called White Muscle DiseaseJournal of Comparative Pathology and Therapeutics, 1960
- The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle CharacteristicsJournal of Animal Science, 1959
- FREEZER STORAGE TEMPERATURE AS RELATED TO DRIP AND TO COLOR IN FROZEN‐DEFROSTED BEEFJournal of Food Science, 1941
- COLOUR OF MEAT: I. APPARATUS FOR ITS MEASUREMENT, AND RELATION BETWEEN pH AND COLOURCanadian Journal of Research, 1939
- RELATION OF pH TO DRIP FORMATION IN MEATCanadian Journal of Research, 1938