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Identification of Protein Degradation during Post-mortem Storage of Pig Meat

✍ Scribed by Lametsch, René; Roepstorff, Peter; Bendixen, Emøke

Book ID
119957447
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
116 KB
Volume
50
Category
Article
ISSN
0021-8561

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✍ Shashi Kiran Jasra; Pardeep K Jasra; C L Talesara 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 619 KB

## Abstract The degradation of myofibrillar proteins of rohu carp (__Labeo rohita__ (Hamilton)) muscle was analysed after post‐mortem storage. Muscle fillets were kept either unfrozen at 2 °C for up to 15 days or frozen at −8 °C or −20 °C for up to 6 months. A co‐ordinated histochemical, biochemica