SharePostmortem changes in muscle foods.
Author(s) : FAUSTMAN C.
Type of article: Book chapter
Summary
Definition of the conditions which induce rigor mortis in muscles. Analysis of the biochemical mechanisms that influence the texture, colour, and flavour of meat and fish.
Details
- Original title: Postmortem changes in muscle foods.
- Record ID : 1995-3651
- Languages: English
- Source: In: Muscle Foods, Meat Poult. Seafood Technol., Chapman Hall - 63-78; 10 ref.
- Publication date: 1994
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Texture; Rigor mortis; Organoleptic property; Fish; Colour
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- Date : 1985
- Languages : English
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- Author(s) : KRAMER D. E., PETERS M. D.
- Date : 1981/10
- Languages : English
- Source: J. Food Technol. - vol. 16 - n. 5
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CHANGES, DURING COLD STORAGE, IN THE TEXTURE OF...
- Author(s) : OKA H., OHNO K., NINOMIYA J.
- Date : 1990
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 10
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INFLUENCE OF HANDLING AND SLAUGHTERING ON THE Q...
- Author(s) : MAGNUSSEN O. M., JOHANSEN S.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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Influencia de la manipulación del sacrificio de...
- Author(s) : MAGNUSSEN O. M., JOHANSEN S.
- Date : 1999/12
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 310
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