Post-mortem changes in myofibrillar proteins of breast and leg muscles from broilers, spent hens and Taiwanese Country Chickens
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference44 articles.
1. Structural Changes in Z-Disks of Skeletal Muscle Myofibrils during Growth of Chicken1
2. Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness
3. Some possible evidences for an alteration in the actin-myosin interaction in stored muscle.
4. An immunological method to assess protein degradation in post-mortem muscle
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