EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02340.x/fullpdf
Reference32 articles.
1. Factors determining the time course of rigor mortis;Bate-Smith;J. Physiol.,1949
2. Bendall , J.R. 1972 The influence of rate of chilling on the development of rigor and “cold shortening”
3. Ammonia liberation during rigor mortis and its relation to changes in the adenine and inosine nucleotides of rabbit muscle;Bendall;Biochim. Biophys. Acta.,1957
4. Bowling , R.A. 1977 Effects of prerigor conditioning treatments on lamb muscle shortening. pH and ATP Ph.D. dissertation Texas A&M University
5. Molecular properties of postmortem muscle. 4. Effect of temperature on adenosine triphosphate degradation, isometric tension parameters, and shear resistance of bovine muscle;Busch;J. Food Sci.,1967
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