Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat
- 1 September 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (5) , 787-790
- https://doi.org/10.1111/j.1365-2621.1965.tb01841.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- Thaw rigor and the delta state of muscleBiochimica et Biophysica Acta, 1957
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938
- Science and the meat industryJournal of the Society of Chemical Industry, 1932