Share

SALT-INDUCED SWELLING OF MEAT: THE EFFECT OF STORAGE TIME, PH, ION-TYPE AND CONCENTRATION.

Author(s) : WILDING P., HEDG ES N., LILLFORD P. J.

Type of article: Article

Summary

STUDY, BY MICROSCOPY AND X-RAY DIFFRACTION, OF THE EFFECTS OF IMMERSING RABBIT MEAT IN POTASSIUM CHLORIDE SOLUTIONS ON THE SWELLING OF MUSCLE FIBRES. IT IS SHOWN THAT ENDOMYSIUM EXERTS A NEGATIVE EFFECT ON THIS REACTION AND THE SWELLING OF POSTMORTEM MEAT IS LINKED TO AN EQUILIBRIUM BETWEEN THESE TWO PHENOMENA. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-216095.

Details

  • Original title: SALT-INDUCED SWELLING OF MEAT: THE EFFECT OF STORAGE TIME, PH, ION-TYPE AND CONCENTRATION.
  • Record ID : 1987-1066
  • Languages: English
  • Source: Meat Sci. - vol. 18 - n. 1
  • Publication date: 1986

Links


See other articles in this issue (1)
See the source

Indexing