Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination

British Poultry Science

Volumn 38, Issue 1, 1997, Pages 78-83

  Chou, Rong Ghi R ^a   Tseng, Tsai Fuh ^a   Chen, Ming Tsao ^b  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ACTININ; CONNECTIN; LACTIC ACID; MUSCLE PROTEIN; NEBULIN; PROTEIN KINASE;

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; DUCK; FOOD HANDLING; MEAT; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; SKELETAL MUSCLE;

ACTININ; ANIMALS; DUCKS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; LACTIC ACID; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; POSTMORTEM CHANGES; PROTEIN KINASES;

EID: 0031090080     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708417944     Document Type: Article

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