ShareENZYME LEVELS IN RAW MEAT AFTER LOW DOSE IONIZING RADIATION AND EXTENDED REFRIGERATED STORAGE.
Author(s) : LAKRITZ L., MAERKER G.
Type of article: Article
Summary
ESTIMATION OF THE EFFECTS OF GAMMA RADIATION AT 1.5 OR 10 KILOGRAYS, FOLLOWED BY REFRIGERATED STORAGE AT 275 K (2 DEG C), ON THE ACTIVITY OF VARIOUS ENZYMES (LYSOSOMAL ENZYMES, PHOSPHATASE ACID, BETA-GLUCURONIDASE) IN THE BOVINE SEMIMEMBRANOSUS MUSCLE. APPLICATION TO THE STUDY OF THE EFFECTS OF RADIATION ON PROTEOLYSIS DEVELOPMENT IN MEATS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243143.
Details
- Original title: ENZYME LEVELS IN RAW MEAT AFTER LOW DOSE IONIZING RADIATION AND EXTENDED REFRIGERATED STORAGE.
- Record ID : 1989-1416
- Languages: English
- Source: Meat Sci. - vol. 23 - n. 2
- Publication date: 1988
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Beef; Proteolysis; Enzyme; Ionizing irradiation
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