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Comparison of myofibrillar structure weakening with tenderness of chicken, rabbit and porcine skeletal muscles during postmortem aging

1994

Yamanoue, M. (Kobe Univ. (Japan). Faculty of Agriculture) | Akamatsu, Y. | Okayama, T. | Nishikawa, I.

AGROVOC Keywords
carne de conejo carne de pollo cerdo chicken meat chickens conejo (oryctolagus) lapin (oryctolagus) meat texture pollo porcin poulet rabbit meat rabbits swine textura de la carne texture de la viande viande de lapin viande de poulet
Bibliographic information
Volume 65 Issue 4 ISSN 0021-5309
Pagination
pp. 320-329
Other Subjects
Cambios post mortem/ fibras musculares; Modification postmortem/ fibre musculaire; Postmortem changes/ muscle fibres
Language
English
Note
Summaries (En, Ja)
6 fig.; 26 ref.
Type
Summary
1996-08-15
AGRIS AP
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