A Simple Method for Following Rigor Mortis Development in Beef and Poultry Meat
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference20 articles.
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2. Ammonia liberation during rigor mortis and its relation to changes in the adenine and inosine nucleotides of rabbit muscle;Bendall;Biochim. Biophys. Acta,,1957
3. Etiological status and associated studies on pale, soft, exudative porcine musculature;Briskey;Adv. Food Res.,1964
4. Estimation of inosinic acid in chicken muscle and its formation and degradation during postmortem aging;Davidek;J. Food Sci.,1967
5. Some aspects of post-mortem changes in poultry meat;DeFremery,1965
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