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CHANGES IN ATP OF PRE-RIGOR VACUUM-PACKED MEAT AS RELATED TO REFRIGERATION PARAMETERS.

Author(s) : SHISHKINA N. N., KENEVSKAYA A. V.

Summary

LA VIANDE A L'ETAT DE PRE-RIGOR EST MAINTENUE OU NON A 285-287 K (12-14 DEG C) DURANT 16 H AVANT REFRIGERATION A 273-275 K (0-2 DEG C). ETUDE DE LA CINETIQUE DE DECOMPOSITION DE L'ATP ET DES VARIATIONS DE LA TENEUR EN P INORGANIQUE DE LA VIANDE. LE MAINTIEN A 285-287 K ACCELERE LA GLYCOLYSE ET REDUIT LA DECOMPOSITION DE L'ATP AU STADE INITIAL DE L'AUTOLYSE.(BIBLIOGR. INT. CDIUPA-CNRS, FR., 87-210-230554.

Details

  • Original title: CHANGES IN ATP OF PRE-RIGOR VACUUM-PACKED MEAT AS RELATED TO REFRIGERATION PARAMETERS.
  • Record ID : 1988-1485
  • Languages: English
  • Publication date: 1986
  • Source: Source: Proc. eur. Meet. Meat Res. Work., Ghent
    vol. 1; 25-27; 6 ref.

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