ShareTHE EFFECTS OF CONDITIONING ON MEAT COLLAGEN. 1. EVIDENCE FOR GROSS IN SITU PROTEOLYSIS.
Author(s) : STANTON C., LIGHT N.
Type of article: Article
Summary
STUDY OF THE EFFECTS OF MAINTAINING MEATS AT 273-276 K (0-3 DEG C) DURING 14 DAYS PRIOR TO REFRIGERATED STORAGE ON THE SOLUBILITY AND BIOCHEMICAL PROPERTIES OF COLLAGEN. THE MOD LIGHT AND CHAMPION METHOD IS USED FOR THE SELECTIVE ISOLATION AND THE PURIFICATION OF MUSCLE EPIMYSIUM, PERIMYSIUM AND ENDOMYSIUM, PRIOR TO THE ANALYSIS OF THE COLLAGEN. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237069.
Details
- Original title: THE EFFECTS OF CONDITIONING ON MEAT COLLAGEN. 1. EVIDENCE FOR GROSS IN SITU PROTEOLYSIS.
- Record ID : 1989-0153
- Languages: English
- Source: Meat Sci. - vol. 21 - n. 4
- Publication date: 1987
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Proteolysis; Collagen
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THERMOSTABILITY OF COLLAGEN IN HOT AND CHILLED ...
- Author(s) : DZIERZYNSKACYBULKO B., GAJEWSKA-SZCZERBAL H., POSPIECH E.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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INSTABILITY OF SDS-DENATURED PROTEINS PREPARED ...
- Author(s) : PORZIO M., PEARSON A.
- Date : 1979
- Languages : English
- Source: Meat Sci. - vol. 3 - n. 4
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EFFECTS OF POSTMORTEM STORAGE AND TEMPERATURE O...
- Author(s) : BECHTEL P. J., PARRISH F. C. Jr
- Date : 1983
- Languages : English
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Effects of freezing on the proteolysis of beef ...
- Author(s) : NAKAI Y., NISHIMURA T., SHIMIZU M., ARAI S.
- Date : 1995
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 59 - n. 12
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ENZYME LEVELS IN RAW MEAT AFTER LOW DOSE IONIZI...
- Author(s) : LAKRITZ L., MAERKER G.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 23 - n. 2
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