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Changes in the Concentration of Lactic Acid and Free Sugars in Post-Mortem Samples of Beef and Pork Muscle

โœ Scribed by H. GUNTHER; A. SCHWEIGER

Book ID
108797277
Publisher
Institute of Food Technologists
Year
1966
Tongue
English
Weight
973 KB
Volume
31
Category
Article
ISSN
0022-1147

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The cytoskeletal proteins actin, nebulin, spectrin, desmin, vinculin and talin were labelled immunohistochemically in sections of muscle from commercially available pigs and cod (Gadus morhua) taken pre-rigor and from samples stored for several days. Actin, nebulin and spectrin gave similar labellin