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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EFFECTS OF LOW TEMPERATURE AND INCREASED OXYGEN...
- Author(s) : CORNFORTH D. P., EGBERT W. R., SISSON D. V.
- Date : 1985
- Languages : English
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TENSILE PROPERTIES OF COOKED BEEF IN RELATION T...
- Author(s) : LOCKER R. H., WILD D. J. C., DAINES G. J.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 4
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POSTMORTEM CHANGES IN MUSCLE WITH REGARD TO PRO...
- Author(s) : HAMM R.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PAT...
- Author(s) : JACOBS D. K., SEBRANEK J. G.
- Date : 1980/05
- Languages : English
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DESOSSAGE A CHAUD.
- Date : 1980/10
- Languages : French
- Source: Filière Viande - n. 26
View record