The Effect of Oxidizing and Reducing Aging Media on the Tenderness of Excised Chicken Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1962.tb00097.x/fullpdf
Reference5 articles.
1. The Sulfur Chemistry of Proteins
2. BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION
3. The oxidation of cysteine, glutathione and thioglycollate by iodate, bromate, persulphate and air
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1. Die biochemischen Veränderungen im Fleisch bei langer Lagerung;Zeitschrift für Tierzüchtung und Züchtungsbiologie;2010-04-26
2. The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review;C R C Critical Reviews in Food Science and Nutrition;1978-11
3. Sulfhydryl and Disulfide Groups in Meats;Advances in Food Research;1978
4. MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST-MORTEM STORAGE ON CHANGES IN MYOSIN B;Journal of Food Science;1973-01
5. Freeze-dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storage;Journal of the Science of Food and Agriculture;1970-03
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