Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteins

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2529-2536

  Rathgeber, Bruce M ^a   Pato, Mary D ^a   Boles, Jane A ^a   Shand, Phyllis J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Chilling; Post mortem glycolysis; Protein degradation; Turkey

Indexed keywords

CREATINE KINASE; GLYCOGEN PHOSPHORYLASE; MUSCLE PROTEIN; MYOSIN; TISSUE EXTRACT;

ANIMAL; ANIMAL TISSUE; ARTICLE; CADAVER; CARCASS; CHEMISTRY; CHILL; CONTROLLED STUDY; EXTRACTION; GLYCOLYSIS; HYDROLYSIS; ISOLATION AND PURIFICATION; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SKELETAL MUSCLE; TURKEY (BIRD); WESTERN BLOTTING;

ANIMALS; BLOTTING, WESTERN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLYCOLYSIS; HYDROLYSIS; MUSCLE PROTEINS; MUSCLE, SKELETAL; TURKEYS;

EID: 0032868760     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981272c     Document Type: Article

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