ShareMUSCLE PROTEIN STRUCTURE AND WATER-HOLDING-CAPACITY OF PRE-RIGOR BEEF PRIOR TO AND AFTER ELECTRICAL STIMULATION.
Author(s) : ORESHKIN E. F.
Summary
THE EFFECTS OF ELECTRICAL STIMULATION (220 V, 480 S) ON PROTEIN STRUCTURE AND THE BINDING CAPACITY OF WATER OF MEAT ARE EVALUATED RESPECTIVELY BYAN INTRINSIC FLUORESCENCE TECHNIQUE AND BY THERMOGRAVIMETRIC ANALYSES. STIMULATION DETERIORATES THE ACTOMYOSINE STRUCTURE TO A LARGE EXTENT AND ACCELERATES DRIP. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230552.
Details
- Original title: MUSCLE PROTEIN STRUCTURE AND WATER-HOLDING-CAPACITY OF PRE-RIGOR BEEF PRIOR TO AND AFTER ELECTRICAL STIMULATION.
- Record ID : 1988-1484
- Languages: English
- Publication date: 1986
- Source: Source: Proc. eur. Meet. Meat Res. Work., Ghent
vol. 1; 19-21; 8 ref.
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Drip; Water holding; Beef; Protein; Electrical stimulation; Enzyme
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- Author(s) : DUCASTAING A.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 15 - n. 4
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EFFECTS OF ELECTRICAL STIMULATION, HOT BONING A...
- Author(s) : JONES M. L.
- Date : 1986
- Languages : English
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LIPOAMIDE DEHYDROGENASE, CITRATE SYNTHASE, AND ...
- Author(s) : GOTTESMANN P., HAMM R.
- Date : 1985
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 181
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EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON...
- Author(s) : BORZUTA K.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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EFFECT OF COMBINED PREMORTAL AND POSTMORTAL ELE...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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