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QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM

โœ Scribed by J. WISMER-PEDERSEN

Book ID
108795498
Publisher
Institute of Food Technologists
Year
1959
Tongue
English
Weight
838 KB
Volume
24
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