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P. Padieu, W. Mommaerts (1960)
Creatine phosphoryl transferase and phosphoglyceraldehyde dehydrogenase in iodoacetate poisoned muscle.Biochimica et biophysica acta, 37
Erdös Erdös (1943)
Rigor, contracture and ATPStudies Inst. Med. Chem., Univ. Szeged, 3
Koonz Koonz, Darrow Darrow, Essary Essary (1954)
Factors influencing tenderness of principal muscles composing the poultry carcassFood Technol, 8
Bate‐Smith Bate‐Smith (1948)
The physiology and chemistry of rigor mortis, with special reference to the aging of beefAdvances in Food Research, 1
J. Wismer‐Pedersen (1959)
QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 24
Wismer‐Pedersen Wismer‐Pedersen (1959)
Quality of pork in relation to rate of pH change post mortemFood Research, 24
B. Griswold, F. Humoller, A. Mcintyre (1951)
Inorganic Phosphates and Phosphate Esters in Tissue ExtractsAnalytical Chemistry, 23
Griswold Griswold, Humoller Humoller, McIntyre McIntyre (1951)
Inorganic phosphates and phosphate esters in tissue extractsAanl. Chem, 23
P. Paul, L. Bratzler, E. Farwell, Katherine Knight (1952)
STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATIONJournal of Food Science, 17
D. Fremery, M. Pool (1959)
Rate of Rigor Mortis Development in Relation to Tenderness of Chicken MusclePoultry Science, 38
Paul Paul, Bratzler Bratzler, Farwell Farwell, Knight Knight (1952)
Studies on tenderness of beef. I. Rate of heat penetrationFood Research, 17
Radouco‐Thomas Radouco‐Thomas, Lataste‐Dorolle Lataste‐Dorolle, Zender Zender, Russet Russet, Meyer Meyer, Mouton Mouton (1959)
The anti‐autolytic effect of epinephrine in skeletal muscle: note‐additive process for preservation of meatFood Research, 24
D. Fremery, M. Pool (1960)
BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONJournal of Food Science, 25
C. Radouco-Thomas, C. Lataste-Dorolle, R. Zender, R. Busset, H. Meyer, R. Mouton (1959)
THE ANTI‐AUTOLYTIC EFFECT OF EPINEPHRINE IN SKELETAL MUSCLE: NON‐ADDITIVE PROCESS FOR PRESERVATION OF MEATa,bJournal of Food Science, 24
C. Cori, G. Cori (1928)
THE MECHANISM OF EPINEPHRINE ACTION I. THE INFLUENCE OF EPINEPHRINE ON THE CARBOHYDRATE METABOLISM OF FASTING RATS, WITH A NOTE ON NEW FORMATION OF CARBOHYDRATESJournal of Biological Chemistry, 79
Fremery Fremery, Pool Pool (1960)
Biochemistry of chicken muscle as related to rigor mortis and tenderizationFood Research, 25
SUMMARY The minimization of post‐mortem glycolysis by 1) subcutaneous injections of adrenaline, which eliminates muscle glycogen ante‐mortem, 2) intravenous injections of sodium iodoacetate, which inhibits phosphoglyceraldehyde dehydrogenase, or 3) rapid cooking, has resulted in poultry meat that is tender without aging. Since these treatments accelerate rigor mortis, the elimination of post‐mortem glycolysis eliminates the toughening associated with an acceleration of rigor mortis in normal birds.
Journal of Food Science – Wiley
Published: Mar 1, 1963
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