ShareSummary
THE OSMOTIC PRESSURE OF BEEF STERNOMANDIBULARIS AND PSOAS MUSCLES IS MUCH HIGHER AFTER THAN PRIOR TO RIGOR MORTIS. STUDY OF THE OSMOTIC BEHAVIOUR OF BEEF MUSCLES STORED 24 HRS AT 275 K (2 DEG C), EITHER IN BUFFERED MANNITOL SOLUTIONS OR IN SALT SOLUTIONS (POTASSIUM CHLORIDE, SODIUM CHLORIDE). IN THE LAST CASE, THE RESULTS REMAIN UNEXPLAINED. (Bull. bibliogr. CDIUPA, FR., 15, N.10, 1981/10, 80, 161133.
Details
- Original title: OSMOTIC PROPERTIES OF POST RIGOR BEEF MUSCLE.
- Record ID : 1982-1239
- Languages: English
- Source: Meat Sci. - vol. 5 - n. 5
- Publication date: 1981
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Indexing
- Themes: Meat and meat products
- Keywords: Osmotic pressure; Rigor mortis; Chilling; Beef
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