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EFFECT OF FROZEN STORAGE ON THE STRUCTURE AND ENZYMATIC ACTIVITIES OF MYOFIBRILLAR PROTEINS OF RABBIT SKELETAL MUSCLE.

Author(s) : KANG J. O., ITO T., FUKAZAWA T.

Type of article: Article

Summary

RABBIT MEATS WERE MAINTAINED AT 253 K (-20 DEG C) OVER 1, 3 OR 5 WEEKS. THE CHANGES IN PROTEIN EXTRACTABILITY (ACTIN AND MYOSIN) AND IN THE ENZYMIC ACTIVITY OF MYOFIBRILLAR ATPASE DURING STORAGE WERE STUDIED. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5504.

Details

  • Original title: EFFECT OF FROZEN STORAGE ON THE STRUCTURE AND ENZYMATIC ACTIVITIES OF MYOFIBRILLAR PROTEINS OF RABBIT SKELETAL MUSCLE.
  • Record ID : 1984-1945
  • Languages: English
  • Source: Meat Sci. - vol. 9 - n. 2
  • Publication date: 1983

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