Chemistry and Biochemistry of Meat

Handbook of Meat Processing

Volumn , Issue , 2010, Pages 3-24

  Huff Lonergan, Elisabeth ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Chemistry and biochemistry of meat; Major postmortem changes in muscle; Meat processing; Muscle composition and mammalian muscle composition; Muscle metabolism; Muscle movement and metabolism movement of blood and lymph and maintaining body temperature; Myosin, abundant myofibrillar protein in skeletal muscle; Postmortem changes in muscles influencing quality; Structure of sarcomere striated appearance of muscle cell; Triglycerides, making up large proportion of lipid associated with muscle

Indexed keywords

EID: 84867626995     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813820897.ch1     Document Type: Chapter

References (117)

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