The Influence of Post‐mortem Glycolysis on Poultry Tenderness a
- 1 March 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (2), 173-176
- https://doi.org/10.1111/j.1365-2621.1963.tb00178.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Creatine phophoryl tranferase and phosphoglyceraldehyde dehydrogenase in iodoacetate poisoned muscleBiochimica et Biophysica Acta, 1960
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- Rate of Rigor Mortis Development in Relation to Tenderness of Chicken MusclePoultry Science, 1959
- THE ANTI‐AUTOLYTIC EFFECT OF EPINEPHRINE IN SKELETAL MUSCLE: NON‐ADDITIVE PROCESS FOR PRESERVATION OF MEATa,bJournal of Food Science, 1959
- STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATIONaJournal of Food Science, 1952
- Inorganic Phosphates and Phosphate Esters in Tissue ExtractsAnalytical Chemistry, 1951
- The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Aging of BeefPublished by Elsevier ,1948