ShareSARCOMERE SHORTENING OF PRERIGOR MUSCLES AND ITS INFLUENCE ON DRIP LOSS.
Author(s) : HONIKEL K. O.
Type of article: Article
Summary
FOR PRERIGOR TEMPERATURES BETWEEN 279 AND 291 K (6 AND 18 DEG C), THE SHORTENING RATE OF SARCOMERES IS LOWER THAN 10% BETWEEN 293 AND 311 K (20 AND 38 DEG C) THE SHORTENING RATE WAS 40%. DRIP LOSS INCREASES WITH THE INCREASE IN THE SHORTENING RATE. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213120.
Details
- Original title: SARCOMERE SHORTENING OF PRERIGOR MUSCLES AND ITS INFLUENCE ON DRIP LOSS.
- Record ID : 1987-0550
- Languages: English
- Source: Meat Sci. - vol. 16 - n. 4
- Publication date: 1986
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Shortening; Drip; Chilling
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SARCOMERE SHORTENING OF PRERIGOR MUSCLES AND IT...
- Author(s) : HONIKEL K. O.
- Date : 1986
- Languages : English
- Source: Meat Sci. - 16,1986; 267-282; 8 fig.; 36 ref.
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CHANGES IN EXTENSIBILITY OF RAW BEEF MUSCLE DUR...
- Author(s) : DRANSFIELD E., LOCKYER D. K., PRABHAKARAN P.
- Date : 1986
- Languages : English
- Source: Meat Sci. - vol. 16 - n. 2
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CHILLING, FREEZING AND THAWING: COLLOID CHEMICA...
- Author(s) : HONIKEL K. O., HAMM R.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
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ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID D...
- Author(s) : MORAL A., GARCIA MATAMOROS E., JIMENEZ S.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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ELECTRO-STIMULATION: BIOCHEMICAL AND COLLOID CH...
- Author(s) : HONIKEL K. O., WOLTERSDORF W.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
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