Effect of pre- and post-mortem temperature on rigor in Atlantic salmon muscle as measured by four different techniques-Reference-Cited by-同舟云学术

Effect of pre- and post-mortem temperature on rigor in Atlantic salmon muscle as measured by four different techniques

Published:2006-09 Issue:1-4 Volume:259 Page:390-402
ISSN:0044-8486
Container-title:Aquaculture
language:en
Short-container-title:Aquaculture

Author:

Kiessling Anders,Helge Stien Lars,Torslett Øivind,Suontama Jorma,Slinde Erik

Publisher

Elsevier BV

Subject

Aquatic Science

Reference34 articles.

1. Post-mortem tenderization of rainbow trout (Oncorhyncus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure;Ando;J. Sci. Food Agric.,1991

2. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibres in the pericellular connective tissue;Ando;Nippon Suisan Gakkaishi,1992

3. Studies on rigor mortis of fish: I. Difference in the mode of rigor mortis among some varieties of fish by modified Cutting's method;Bito;Bull. Tokai Reg. Fish. Res. Lab.,1983

4. Studies on rigor mortis of fish: II. Changes in 7P and glycogen of muscle in reference to the occurence of rigor mortis and its resolution in fish;Bito;Bull. Tokai Reg. Fish. Res. Lab.,1983

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