Post‐Mortem Changes in Extractability of Myofibrillar Protein from Chicken Pectoralis
- 1 November 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (6), 609-612
- https://doi.org/10.1111/j.1365-2621.1968.tb09084.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid NitrogenJournal of Food Science, 1965
- Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solutionBiochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis, 1964
- Post‐Mortem Changes in Physical and Chemical Properties of Bovine MuscleaJournal of Food Science, 1964
- Some Protein Changes During Post‐Mortem Tenderization in Poultry MeatJournal of Food Science, 1964
- Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,cJournal of Food Science, 1963
- The Influence of Post‐mortem Glycolysis on Poultry Tenderness aJournal of Food Science, 1963
- Extraction and Fractionation of Proteins in Fresh Chicken MuscleaJournal of Food Science, 1962
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951