Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/87/1/180/9985657/poultrysci87-0180.pdf
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4. Influence of vitamin E on lipid and protein oxidation induced by H2 O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Sci.,2002
5. Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent hen muscle;Bhaskar;J. Muscle Foods,2006
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