Post mortem development of meat quality as related to changes in cytoskeletal proteins of chicken muscles
Author:
Affiliation:
1. a Faculty of Food Science and Nutrition, Poznan University of Life Sciences , Wojska Polskiego 31, 60-624 Poznan , Poland
2. b Institute for Animal Science and Health (ID-DLO) , Lelystad , The Netherlands
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00071668.2011.561281
Reference33 articles.
1. An immunological method to assess protein degradation in post-mortem muscle
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3. Post-mortem changes in myofibrillar proteins of breast and leg muscles from broilers, spent hens and Taiwanese Country Chickens
4. Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy
5. Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins myofibrillar proteins
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