EFFECTS OF POSTMORTEM STORAGE CONDITIONS ON MYOFIBRILLAR ATPase ACTIVITY OF PORCINE RED AND WHITE SEMITENDINOSUS MUSCLE
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1), 17-20
- https://doi.org/10.1111/j.1365-2621.1978.tb09726.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLEJournal of Food Science, 1977
- Quantitative assay for CASF (Ca2+-activated sarcoplasmic factor)activity,and Effect of CASF treatment on ATPase activities of Rabbit myofibrils.Agricultural and Biological Chemistry, 1974
- MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 8. Effect of Postmortem Storage on α‐Actinin and the Tropomyosin‐Troponin ComplexJournal of Food Science, 1970
- Molecular Properties of Post‐Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine MuscleJournal of Food Science, 1969
- Effect of ageing on the properties of myofibrils of rabbit muscleJournal of the Science of Food and Agriculture, 1968
- Studies in Meat Tenderness..Journal of Food Science, 1968
- Molecular Properties of Post‐Mortem Muscle.Journal of Food Science, 1967
- The Changes of “Myosin B” during Storage of Rabbit MuscleAgricultural and Biological Chemistry, 1967
- The Changes of “Myosin B” (“Actomyosin”) During Storage of Rabbit Muscle. II. The Dissociation of “Myosin B” into Myosin A and Actin, and its Interaction with ATPJournal of Food Science, 1965
- Comparative studies of myofibrils, myosin, and actomyosin from red and white rabbit skeletal muscleBiochemical and Biophysical Research Communications, 1964