SharePOSTMORTEM METABOLISM IN FRESH PORCINE, OVINE AND FROZEN BOVINE MUSCLE.
Author(s) : LUNDBERG P.
Type of article: Article
Summary
STUDY, BY THE NMR SPECTROSCOPY OF PHOSPHORUS 31, OF CREATINE PHOSPHATE, ATP, INORGANIC PHOSPHATE AND PHOSPHATE GLUCIDES OF MEAT. DETERMINATION OF CHANGES IN PH. THE DEVELOPMENT OF METABOLISM IS SIMILAR FOR THE THREE TYPES OF MEAT: DISAPPEARANCE OF CREATINE PHOSPHATE FOLLOWED BY ATP ; SIMULTANEOUS INCREASE IN INORGANIC PHOSPHATE. A PARALLEL STUDY ON THE THAWING OF FROZEN BEEF SHOWS THAT METABOLISM DEVELOPS ALWAYS IN THE SAME MANNER, BUT MORE RAPIDLY. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-221387.
Details
- Original title: POSTMORTEM METABOLISM IN FRESH PORCINE, OVINE AND FROZEN BOVINE MUSCLE.
- Record ID : 1987-1850
- Languages: English
- Source: Meat Sci. - vol. 19 - n. 1
- Publication date: 1987
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat; Chilling; Beef; Chemical property; Pork; Ph; Sheep; Freezing
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POSTMORTEM METABOLISM IN FRESH PORCINE, OVINE A...
- Author(s) : LUNDBERG P.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 19 - n. 1
View record
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CHILLING AFTER SLAUGHTER AND QUALITY OF PORK.
- Author(s) : HONIKEL K. O.
- Date : 1986/12
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 39 - n. 12
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APPEARANCE AND MICROBIAL QUALITY OF THAWED RETA...
- Author(s) : MARRIOTT N. G.
- Date : 1980/03
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 3
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CALCULATING THE THAWING TIME OF MEAT.
- Author(s) : LEVY F. L.
- Date : 1983/12
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 8
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MICROBIAL FLORA OF LIVERS, KIDNEYS AND HEARTS F...
- Author(s) : HANNA M. O.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 1
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