SharePostmortem changes in breast muscles of mule duck.
Author(s) : CHOU R. G. R., LIN K. J., TSENG T. F.
Type of article: Article
Summary
Study of postmortem changes in the fragmentation index of myofibrilla and of deterioration of myofibrillar proteins of duck breasts. Effect of storage at 5 deg C for 1, 3, 7 and 14 days. The fragmentation index of myofibrilla rises with storage time. After 7 days of storage, the alpha-actinin deteriorated and a compound of 98 kDa was detected. Titin 1 and nebulin disappear after 3 days.
Details
- Original title: Postmortem changes in breast muscles of mule duck.
- Record ID : 1997-2947
- Languages: English
- Source: J. Sci. Food Agric. - vol. 71 - n. 1
- Publication date: 1996
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Indexing
- Themes: Poultry
- Keywords: Poultry; Muscle; Duck; Deterioration; Temperature; Protein; Cold storage
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