Electron Microscopy of Post‐Mortem Changes in Porcine Muscle
- 1 November 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (6) , 680-684
- https://doi.org/10.1111/j.1365-2621.1963.tb01674.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,cJournal of Food Science, 1963
- Effect of Excitement, Fasting, and Sucrose Feeding on Porcine Muscle Phosphorylase and Post‐Mortem Glycolysisa,bJournal of Food Science, 1963
- Electron Microscopic Observations of a Dense, Irregularly Banded Material occurring in Some Porcine Muscle FibresNature, 1963
- Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 1963
- Development and Application of an Apparatus for Continuous Measurement of Muscle Extensibility and Elasticity Before and During Rigor Mortisa,a,bJournal of Food Science, 1962
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961
- 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 Contraction of MuscleScientific American, 1958
- ELECTRON MICROSCOPIC AND HISTOCHEMICAL OBSERVATIONS OF MUSCLE DEGENERATION AFTER TOURNIQUETThe Journal of cell biology, 1956