Some Protein Changes During Post‐Mortem Tenderization in Poultry Meat
- 1 September 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (5) , 597-601
- https://doi.org/10.1111/j.1365-2621.1964.tb00416.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Changes in Chicken Muscle Proteins During Aseptic Storage at Above‐Freezing TemperaturesaJournal of Food Science, 1964
- Effects of Frozen Storage on Chicken Muscle ProteinsaJournal of Food Science, 1963
- Extraction and Fractionation of Proteins in Fresh Chicken MuscleaJournal of Food Science, 1962
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960
- Chemical Changes Associated with Aging of Meat with Emphasis on the ProteinsPublished by Elsevier ,1960
- A modified ninhydrin colorimetric analysis for amino acidsArchives of Biochemistry and Biophysics, 1957
- The adenosinetriphosphatase activity of myofibrils isolated from skeletal muscleBiochemical Journal, 1951
- STUDIES ON MUSCLE WITH THE ELECTRON MICROSCOPEImmunology & Cell Biology, 1949
- THE STRUCTURE OF THE STRIATED MUSCLE FIBREBiological Reviews, 1948
- THE DETERMINATION OF COLLAGEN AND ELASTIN IN TISSUES, WITH RESULTS OBTAINED IN VARIOUS NORMAL TISSUES FROM DIFFERENT SPECIESJournal of Biological Chemistry, 1941