Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post-Mortem Aging-Reference-Cited by-同舟云学术

Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post-Mortem Aging

Published:1966-07 Issue:4 Volume:31 Page:482-487
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MAIER GILBERT E.,FISCHER ROBERT L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb01892.x/fullpdf

Reference20 articles.

1. STUDIES OF ACID PHOSPHATASE. I. ELECTROPHORETIC SEPARATION OF ACID PHOSPHATASES OF RAT LIVER ON POLYACRYLAMIDE GELS

2. A Molecular Theory of Muscle Contraction : Calcium-Dependent Contractions with Hydrogen Bond Formation Plus ATP-Dependent Extensions of Part of the Myosin-Actin Cross-Bridges

3. DISC ELECTROPHORESIS - II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*

4. BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION

5. R. L. Fischer, 1963 . Changes in the chemical and physical properties of protein during aging of meat . Proc. Meat Tenderness Symposium, Campbell Soup Company, Camden, New Jersey.

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1. Effect of Heat on Sarcoplasmic Proteins of Light and Dark Avian Muscle Tissue1;Journal of Food Protection;1977-03-01

2. PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES;Journal of Food Science;1972-01

3. PROTEIN EXTRACTABILITY OF TURKEY BREAST MUSCLE EXHIBITING DIFFERENT RATES OF POST-MORTEM GLYCOLYSIS;Journal of Food Science;1971-01

4. EFFECT OF MICROBIAL GROWTH UPON SARCOPLASMIC AND UREA-SOLUBLE PROTEINS FROM MUSCLE;Journal of Food Science;1970-11

5. LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components;Journal of Food Science;1970-03