Access the full text.
Sign up today, get DeepDyve free for 14 days.
Locker Locker, Hagyard Hagyard (1963)
A cold shortening effect in beef musclesJ. Sci. Food Aqr., 14
Sayre Sayre, Briskey Briskey, Hoekstra Hoekstra (1963)
Alteration of post‐mortem properties of porcine muscle by preslaughter heat treatment and diet modificationJ. Food Sci., 28
R. Sayre, Barbara Kiernat, E. Briskey (1964)
Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 29
R. Sayre, E. Briskey (1963)
Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,cJournal of Food Science, 28
Grau Grau, Hamm Hamm (1953)
A simple method for the determination of water‐binding in musclesNaturwissenschaften, 40
J. Wismer‐Pedersen (1959)
QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 24
E. Briskey (1964)
ETIOLOGICAL STATUS AND ASSOCIATED STUDIES OF PALE, SOFT, EXUDATIVE PORCINE MUSCULATURE.Advances in food research, 13
G. Hegarty, L. Bratzler, A. Pearson (1963)
Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 28
R. Locker, C. Hagyard (1963)
A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 14
Swift Swift, Lockett Lockett, Fryer Fryer (1961)
Comminuted meat emulsions. The capacity of meats for emulsifying fatFood Technol., 15
O. Folin, Hsien Wu (1920)
A SYSTEM OF BLOOD ANALYSIS Supplement I. A SIMPLIFIED AND IMPROVED METHOD FOR DETERMINATION OF SUGARJournal of Biological Chemistry, 41
J. Bendall, J. Wismer‐Pedersen (1962)
Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 27
S. Barker, W. Summerson (1941)
The colorimetric determination of lactic acid in biological material.Journal of Biological Chemistry, 138
R. Hamm (1960)
Biochemistry of meat hydration.Advances in food research, 10
Cassens Cassens, Hoekstra Hoekstra, Briskey Briskey (1963)
Relation of pork muscle quality factors to zinc content and other propertiesFood Technol., 17
L. Borchert, E. Briskey (1964)
Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐MortemJournal of Food Science, 29
Folin Folin, Wu Wu (1920)
A simplified and improved method for determination of sugarJ. Biol. Chem., 41
R. Sayre, E. Briskey, W. Hoekstra (1963)
Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 28
Westenbrink Westenbrink, Krabbe Krabbe (1936)
Uber den einfluss der Neuendurchschneidung auf Die Chemesche Zusammensetzung des Quergestriften MuskelsArch. néerl. Physiol., 21
E. Briskey, J. Wismer‐Pedersen (1961)
Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueJournal of Food Science, 26
Wismer‐Pedersen Wismer‐Pedersen (1959)
Quality of pork in relation to rate of pH change post‐mortemFood Research, 24
J. Connell (1960)
Studies on the proteins of fish skeletal muscle. 7. Denaturation and aggregation of cod myosin.The Biochemical journal, 75
A. Pearson, G. Harrington, R. West, M. Spooner (1962)
The Browning Produced by Heating Fresh Pork. I. The Relation of Browning Intensity to Chemical Constituents and pHa,bJournal of Food Science, 27
L. Kastenschmidt, E. Briskey, W. Hoekstra (1964)
Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental TemperatureaJournal of Food Science, 29
M. Dubois, K. Gilles, J. Hamilton, P. Rebers, F. Smith (1956)
Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 28
Helander Helander (1957)
On quantitative muscle protein determinationActa Physiol. Scand., 41
SUMMARY This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.
Journal of Food Science – Wiley
Published: Jan 1, 1965
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.