The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study

Author:

Bertram Hanne Christine,Karlsson Anders Hans,Andersen Henrik Jørgen

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Über die Reaktionsgeschwindigkeit bei der Inversion von Ruhrzucker durch Säuren;Arrhenius;Zeitschrift Physikalishce Chemie,1889

2. Barton-Gade, P (1984). Influence of halothane genotype on meat quality in pigs subjected to various pre-slaughter treatmens. In Proceedings from the 30th European Meeting of meat Research Workers. Bristol, September, 1984, pp. 8–9.

3. Pulsed NMR studies of water in striated muscle. II. Spin-lattice times and the dynamics of the non-freezing fraction of water;Belton;Biochimica Biophysica Acta,1973

4. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Science,2001

5. Post mortem energy metabolism and pH development in porcine M. longissimus dorsi as affected by two different cooling regimes. A 31P-NMR spectroscopic study;Bertram;Magnetic Resonance Imaging,2001

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