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MODIFICATIONS OF PHYSICAL AND CHEMICAL PROPERTIES OF MUSCLES DURING STORAGE OF JAPANESE BEEF MEAT.

[In Japanese. / En japonais.]

Author(s) : OKAYAMA T.

Type of article: Article

Summary

STUDY ON THE EFFECTS OF THE STORAGE TIME (7, 21 OR 28 DAYS) AT 0 DEG C ON THE MODIFICATIONS IN THE CONTENTS OF NITROGEN AND FREE AMINO-ACIDS, ON THE MYOFIBRILLAR FRAGMENTATION AND ON THE SHEAR VALUE OF M. SEMIMEMBRANOSUS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-1715
  • Languages: Japanese
  • Source: Anim. Sci. Technol. - vol. 62 - n. 2
  • Publication date: 1991

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