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QUALITY AND BIOCHEMICAL CHANGES DURING FROZEN STORAGE OF MEAT FROM EPINEPHRINE-TREATED AND UNTREATED CHICKENS

1972; Wiley; Volume: 37; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2621.1972.tb03405.x

1750-3841

Ayesha Khan, Ryo Nakamura,

Biochemical Analysis and Sensing Techniques

Journal of Food ScienceVolume 37, Issue 1 p. 145-147 QUALITY AND BIOCHEMICAL CHANGES DURING FROZEN STORAGE OF MEAT FROM EPINEPHRINE-TREATED AND UNTREATED CHICKENS A. W. KHAN, A. W. KHAN Div. of Biology, National Research Council of Canada, Ottawa, CanadaSearch for more papers by this authorRYO NAKAMURA, RYO NAKAMURA Div. of Biology, National Research Council of Canada, Ottawa, Canada National Research Council Postdoctorate Fellow, 1967–69. Permanent address: Faculty of Agriculture, Nagoya University, Nagoya, JapanSearch for more papers by this author A. W. KHAN, A. W. KHAN Div. of Biology, National Research Council of Canada, Ottawa, CanadaSearch for more papers by this authorRYO NAKAMURA, RYO NAKAMURA Div. of Biology, National Research Council of Canada, Ottawa, Canada National Research Council Postdoctorate Fellow, 1967–69. Permanent address: Faculty of Agriculture, Nagoya University, Nagoya, JapanSearch for more papers by this author First published: January 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03405.xCitations: 5 Issued as N.R.C.C. No. 12283. The authors thank G.W. Daechsel for technical assistance. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References DeFremerv, D. 1966. Relation between chemical properties and tenderness of poultry muscle. J. Agr. Food Chem. 14: 214. DeFremery, D. and Pool, M.F. 1960. Biochemistry of chicken muscle as related to rigor mortis and tenderization. Food Res. 25: 73. Fennema, O. and Powrie, W.D. 1964. Fundamentals of low-temperature food preservation. Adv. Food Res. 13: 219. Hamm, R. 1960. Biochemistry of meat hydration. Adv. Food Res. 10: 355. Khan, A.W. 1964. Quality deterioration in frozen poultry: changes in nonprotein nitrogenoua constituents of chicken breast muscle stored at below-freezing temperatures. J. Agr. Food Chem. 12: 378. Khan, A.W. 1965. Objective evaluation of quality in poultry meat. Nature 280: 204. Khan, A.W. and Lentz, C.P. 1965. Influence of prerigor, rigor and postrigor freezing on drip losses and protein changes in chicken meat. J. Food Sci. 30: 187. Khan, A.W. and Nakamura, Ryo. 1970. Effects of pre and postmortem glycolysis on poultry tenderness. J. Food Sci. 35: 266. Khan, A.W. and van den Berg, L. 1967. Biochemical and quality changes occurring during freezing of poultry meat. J. Food Sci. 32: 148. Khan, A.W., van den Berg, L. and Lentz, C.P. 1963. Effect of frozen. storage on chicken muscle proteins. J. Food Sci. 28: 425. Lawrie, R.A. 1966. “ Meat Science” p. 277. Pergamon Press. New York, N.Y. Love, R.M. 1966. Freezing of animal tissue. In “ Cryobiology,” ed. H.T. Meryman, P. 372. Adacemic Press, New York, N.Y. Meryman, H.T. 1967. The relationship between dehydration and freezing injury in human Cell erythrocytes. Proc. 25th Annual Meeting of the Inst. Low Temp. Sci., Vol. 2, p. 232. Okitani, A., Takogi, O. and Fujimaki, M. 1967. The changes of myosin B during storage of rabbit muscle. Part 4. Effect of temperature. pH and ionic strength on denaturation of Myosin B solution. Agr. Biol. Chem. (Japan) 31: 939. Radcuco-Thomas, C., Lataste-Dorolle, C., Zender, R., Busset, R., Meyer, H.M. and Mouton, R.F. 1958. The anti-autolytic effect of epinephrine in skeletal muscle. nonadditive process for preservation of meat. Food Res. 23: 453. Siemers, L.L. and Hanning, F. 1953. A study of certain factors influencing the juiciness of meat. Food Res. 18: 113. Stewart, G.F. and Lowe, B. 1948. Producing and maintaining quality in frozen eviscerated poultry. Frozen Food Ind. 4: 8. van den Berg, L. 1968. Physicochemical changes in foods during freezing and subsequent storage. In “ Low Temperature Biology of Food Stuffs,” ed. J Hawthorn., p. 205. Pergamon Press, New York, N.Y. van den Berg, L. and Soliman, F.S. 1969. Effect of glycerol and dimethyl sulfoxide on changes in composition and pH of buffer salt solutions during freezing. Cryobiology 6: 93. Citing Literature Volume37, Issue1January 1972Pages 145-147 ReferencesRelatedInformation