ShareMuscle physiology and post-mortem events.
Author(s) : MARTINEZ I.
Summary
To understand and control the events that take place in the muscle after death it is necessary to comprehend how the muscle functions and how it is controlled in vivo. This review intends to give a general view of the muscle function and its pliability, with emphasis on fish muscle. Then, the mechanism of tenderization and general post-mortem events are addressed, as well as the effects of the muscle properties and temperature on the post-mortem changes.
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Format PDF
Pages: p 204-212
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Details
- Original title: Muscle physiology and post-mortem events.
- Record ID : 30033815
- Languages: English
- Subject: Technology
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (46)
See the conference proceedings
Indexing
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Themes:
Fish and fish product;
Food quality and safety. Microbiology - Keywords: Muscle; Fish; Quality inspection; Temperature; Myosin; Biology
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Post-mortem changes in fish myosin and actomyosin.
- Author(s) : CARECHE M.
- Date : 1997
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record
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Post mortem degradation of dystrophin from bass...
- Author(s) : PAPA I., VENTRE F., LEBART M. C., ROUSTAN C., BENYAMIN Y.
- Date : 1996
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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PREDICTION OF STORAGE AND THAWING CONDITIONS BY...
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Effect of prepacking temperatures on Atlantic s...
- Author(s) : JOHANSEN S., RUSTAD T., ERIKSON U., NORDTVEDT T. S.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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Time-temperature indicators for food safety and...
- Author(s) : Ifremer, FIOM, NESVADBA P.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record