Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beef
- 31 December 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (3) , 299-307
- https://doi.org/10.1016/0309-1740(92)90060-h
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Post-slaughter influences on the formation of metyyoglobin in beef musclesMeat Science, 1985
- Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragmentsJournal of the Science of Food and Agriculture, 1984
- Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetryJournal of the Science of Food and Agriculture, 1984