Osmotic properties of post-rigor beef muscle

Meat Science

Volumn 5, Issue 5, 1981, Pages 355-369

  Winger, R J ^a   Pope, C G ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000479874     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(81)90034-6     Document Type: Article

References (30)

1. The elastin content of various muscles of beef animals
2. PROTEIN EXTRACTION FROM MEAT AND THE POSTMORTEM PERMEABILITY OF MUSCLE FIBERS
3. Experiments upon the Osmotic Properties of the Living Frog's Muscle.
4. POSTMORTEM GLYCOLYSIS IN PRERIGOR GROUND BOVINE AND RABBIT MUSCLE
5. Studies in the Biochemistry of Muscle
6. The State of Water in Muscle and Blood and the Osmotic Behaviour of Muscle
7. The Vapour Pressure of Muscle
8. Über Muskelschwellung.
9. Influence of Processing Procedures on the Post-Mortem Permeability of Chicken Muscle Sarcolemmas to Protein
10. Principles of osmotic phenomena
11. Chemical and Biochemical Changes in Beef Sternomandibularis Muscle during Rigor Development and Post-rigor Aging