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The Influence of Post‐mortem Glycolysis on Poultry Tenderness

The Influence of Post‐mortem Glycolysis on Poultry Tenderness 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

The Influence of Post‐mortem Glycolysis on Poultry Tenderness

Journal of Food Science , Volume 28 (2) – Mar 1, 1963

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References (16)

Publisher
Wiley
Copyright
Copyright © 1963 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1963.tb00178.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: Mar 1, 1963

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