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Chemistry in the kitchen: the chemistry of flesh foods I

Chemistry in the kitchen: the chemistry of flesh foods I An understanding of muscle structure and the physiology of post mortem change occurring in meat are fundamental to the understanding of meat quality. This first article in a series of four examines the structure of muscle, including the differing types of muscle fibres and the general microstructure. Discusses the organization of muscle fibres in a muscle system along with the metabolites available to the muscle fibre. Gives details relating to how the muscle fibres maintain homeostasis by utilizing these metabolites after humane slaughter. In addition, covers factors influencing the rate of rigor mortis . http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Chemistry in the kitchen: the chemistry of flesh foods I

Nutrition & Food Science , Volume 95 (1): 5 – Feb 1, 1995

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Publisher
Emerald Publishing
Copyright
Copyright © 1995 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659510076558
Publisher site
See Article on Publisher Site

Abstract

An understanding of muscle structure and the physiology of post mortem change occurring in meat are fundamental to the understanding of meat quality. This first article in a series of four examines the structure of muscle, including the differing types of muscle fibres and the general microstructure. Discusses the organization of muscle fibres in a muscle system along with the metabolites available to the muscle fibre. Gives details relating to how the muscle fibres maintain homeostasis by utilizing these metabolites after humane slaughter. In addition, covers factors influencing the rate of rigor mortis .

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Feb 1, 1995

Keywords: Food; Meat

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