ShareRigor mortis development in lamb longissimus dorsi.
Author(s) : BELTRAN J. A., JAIME I., CENA P., RONCALES P.
Type of article: Article
Summary
The development of rigor mortis and of related phenomena like muscle shortening, as affected by the temperature of post mortem storage, was studied in lamb longissimus dorsi removed from the carcass. The results largely confirmed earlier reports on the patterns of post mortem variation of pH, lactic acid, adenosine-5'-triphosphate concentration, fibre shortening, extensibility and water holding capacity in other animal species and muscles.
Details
- Original title: Rigor mortis development in lamb longissimus dorsi.
- Record ID : 1993-2074
- Languages: English
- Source: Fleischwirtschaft - vol. 73 - n. 1
- Publication date: 1993/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Muscle; Lamb; Meat; Rigor mortis; Physical property; Chemical property; Sheep; Development
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