Applicability of the k0 Value as an Index of Freshness for Porcine and Chicken Muscles

Agricultural and Biological Chemistry

Volumn 52, Issue 1, 1988, Pages 107-112

  Fujita, Tuyosi ^a   Takagahara, Isamu ^a   Hori, Yoshinori ^b   Otani, Teruo ^b   Kunita, Yukio ^b   Sawa, Sumihiko ^c   Sakai, Shigeyo ^d   Tanaka, Yohko ^d  

^a Oriental Yeast Co Ltd   (Japan)

^b Nishinomiya City Public Health Center   (Japan)

^c SHOWA WOMEN'S UNIVERSITY   (Japan)

^d OSAKA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85004271197     PISSN: 00021369     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb1961.52.107     Document Type: Article

References (8)

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3. Y. Fujii, K. Shudo, K. Nakamura, S. Ishikawa and M. Okada, Bull Japan Soc. Sci. Fish., 39, 69 (1973).
4. K. Numata, H. Suzuki and K. Usui, Nippon Shokuhin Kogyo Gakkaishi, 28, 542 (1981).
5. P. Cattaneo, V. Pagliarp and C. Contoni, Industrie Alimentari-marzo, 18, 222 (1979).
6. Y. Nakatani, T. Fujita, S. Sawa, T. Otani, Y. Hori and I. Takagahara, Agric. Biol. Chem., 50, 1751 (1986).
7. H. U. Bergmeyer, “Methods of Enzymatic Analysis,” 3rd Ed., Vol. II, Verlag Chemie Gmbh, Weinheim, 1983, pp. 126∼328.
8. H. H. Taussky and E. Shorr, J. Biol. Chem., 202, 675 (1953).