Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit
- 15 October 1999
- journal article
- Published by Elsevier in Meat Science
- Vol. 54 (2) , 127-134
- https://doi.org/10.1016/s0309-1740(99)00075-3
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- EFFECT OF MYOGLOBIN ON THE MUSCLE LIPASE SYSTEMJournal of Food Biochemistry, 1996
- Lipid characteristics associated with oxidative and glycolytic fibres in rabbit musclesMeat Science, 1996
- Activity of Aminopeptidase and Lipolytic Enzymes in Five Skeletal Muscles with Various Oxidative PatternsJournal of the Science of Food and Agriculture, 1996
- Time-related changes in intramuscular lipids of French dry-cured hamMeat Science, 1994
- Assay of lipase and esterase activities in fresh pork meat and dry-cured hamZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Biochemical factors influencing metmyoglobin formation in beef musclesMeat Science, 1987
- Simultaneous lipolytic and oxidative changes in turkey meat stored at different temperaturesJournal of the Science of Food and Agriculture, 1983
- Prediction of lamb meat quality traits based on muscle biopsy fibre typingMeat Science, 1982
- Evidence for differences in post mortem intramuscular phospholipase activity in several muscle typesMeat Science, 1977
- LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1974