ShareSummary
MYOFRIBRILS WERE PREPARED (NORMAL PREPARATE) FROM PORCINE LONGISSIMUS DORSI MUSCLE, A PART OF WHICH WAS CONTRACTED. EFFECTS OF PH, TEMPERATURE AND CONTRACTION OF MYOFIBRIL PREPARATE WERE EVALUATED IN RELATION TO EXTRACTABILITY OF PROTEINS.
Details
- Original title: EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABILITY OF MYOFIBRILLAR PROTEINS.
- Record ID : 1981-0142
- Languages: English
- Publication date: 1979/08/27
- Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
vol. 1; n. 4.3; 165-172; 4 fig.; ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Shortening; Meat; Chilling; Protein; Pork; Ph
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Chilling of fast glycolysing muscle (poultry an...
- Author(s) : LAACK R. L. J. M. van, HILLEBRAND S. J. W., SMULDERS F. J. M.
- Date : 1996/10
- Languages : English
- Source: New Developments in Meat Refrigeration.
- Formats : PDF
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MISCONCEPTIONS ABOUT MEAT AND FISH CHILLING.
- Author(s) : JUL M.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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Investigations on the processing of both frozen...
- Author(s) : JIA T. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AN...
- Author(s) : HONIKEL K. O.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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OPTIMUM CONDITIONS FOR LOW VOLTAGE STIMULATION ...
- Author(s) : FABIANSSON S., JONSSON G., RUDERUS H.
- Date : 1979/08/27
- Languages : English
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