INFLUENCE OF PRERIGOR RIGOR AND POSTRIGOR FREEZING ON DRIP LOSSES AND PROTEIN CHANGES IN CHICKEN MEAT

[1] FACTORS DETERMINING THE TIME COURSE OF RIGOR MORTIS [J]. JOURNAL OF PHYSIOLOGY-LONDON, 1949, 110 (1-2): : 47 - 65

[2] BENDALL JR, 1960, STRUCTURE FUNCTION M, V3

[3] BOURNE GH, 1960, STRUCTURE FUNCTION M, V3

[4] CASSENS R. G., 1963, BIODYNAMICA, V9, P165

[5] de FREMERY DONALD, 1963, JOUR FOOD SCI, V28, P173

[6] DE FREMERY DONALD, 1960, FOOD RES, V25, P73

[7] DOWNING DL, 1963, THESIS U GEORGIA

[8] EMPEY W. A., 1933, Journal of the Society of Chemical Industry, V52, p230T

[9] FENNEMA O, 1964, ADVANCES FOOD RESEAR, V13, P253

[10] EXTRACTION AND FRACTIONATION OF PROTEINS IN FRESH CHICKEN MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 430 - &

[1] FACTORS DETERMINING THE TIME COURSE OF RIGOR MORTIS [J]. JOURNAL OF PHYSIOLOGY-LONDON, 1949, 110 (1-2): : 47 - 65

[2] BENDALL JR, 1960, STRUCTURE FUNCTION M, V3

[3] BOURNE GH, 1960, STRUCTURE FUNCTION M, V3

[4] CASSENS R. G., 1963, BIODYNAMICA, V9, P165

[5] de FREMERY DONALD, 1963, JOUR FOOD SCI, V28, P173

[6] DE FREMERY DONALD, 1960, FOOD RES, V25, P73

[7] DOWNING DL, 1963, THESIS U GEORGIA

[8] EMPEY W. A., 1933, Journal of the Society of Chemical Industry, V52, p230T

[9] FENNEMA O, 1964, ADVANCES FOOD RESEAR, V13, P253

[10] EXTRACTION AND FRACTIONATION OF PROTEINS IN FRESH CHICKEN MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (05) : 430 - &