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PROXIMATE ANALYSES OF FISH AND BOVINE
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actin aliquot amount of drip autoxidation bands beef Bendall BOVINE MUSCLE STORED centrifuged chloroform CHLOROFORM-METHANOL EXTRACTS cholesterol cod muscle concentration cook drip decrease denaturation deviation in brackets DRIP PROTEIN Dyer and Dingle ELECTROPHORETIC PATTERN ether-extractable lipid F-actin fish muscle free fatty acids frozen bovine muscle frozen fish frozen muscle frozen storage frozen whitefish muscle Hamoir hydrolysis increase insolubilization ionic strength isoelectric point l6 weeks l8 hours lipid content lipid extract LIPIDS IN CHLOROFORM-METHANOL meat method muscle proteins muscle samples myofibrillar proteins myofibrils myosin oxidation PATTERN AND TRACING peroxide value phospholipid post-mortem precipitate protein content protein extractability protein fraction protein solubility rancidity reactable reported sarcoplasmic proteins SH groups soluble actomyosin storage temperature STORED AT 4°C Szent-Gyorgyi Table TBA number tenderness thaw drip thawed muscle tissue total cholesterol total extractable protein total lipid total protein triglycerides tropomyosin ultracentrifugal unfrozen unstored WEEKS AT l0°C WHITEFISH MUSCLE STORED