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Post-Mortem Changes in Extractability of Myofibrillar Protein from Chicken Pectoralis

โœ Scribed by R. N. SAYRE

Book ID
108798810
Publisher
Institute of Food Technologists
Year
1968
Tongue
English
Weight
512 KB
Volume
33
Category
Article
ISSN
0022-1147

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## Abstract Post mortem ageing at 4ยฐC was studied in the breast and leg muscles from broilers, White Leghorn spent hens and Taiwanese Country Chickens (TCC). Purified myofibrils were prepared from muscles after 0, 1, 3, 5, and 7 days of post mortem storage at 4ยฐC. SDSโ€PAGE was used to examine the c