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Poultry meat: determining freezing methods.

[In German. / En allemand.]

Author(s) : NIEMANN C., BENEKE B., BENTLER W.

Type of article: Article

Summary

The suitability of isoelectric focussing in polyacrylamide gel for determining freezing in the meat of chickens, turkeys, geese and ducks was examined. Its measurement and that of enzyme activity should be carried out in parallel for all investigations, although the authors' experience has shown that isoelectric focussing in polyacrylamide gel gives better results.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1996-1051
  • Languages: German
  • Source: Fleischwirtschaft - vol. 75 - n. 3
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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