Note on differentiation of myofibrillar proteins

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1970 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 21, pages 7-8 (issn: 0022-5142, eissn: 1097-0010,

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Authors: A, Champion; A L, Parsons; R A, Lawrie;

doi: 10.1002/jsfa.2740210103

pmid: 5418191

Note on differentiation of myofibrillar proteins

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Abstract

AbstractThe detection of qualitative differences between the myofibrillar proteins of muscles, which superficial examination would classify as similar on the basis of their ‘redness’ or ‘whiteness’, emphasises the need for more subtle criteria for understanding meat quality.

Related Organizations

University of Nottingham
United Kingdom

Keywords

Electrophoresis, Meat, Myofibrils, Swine, Animals, Color, Muscle Proteins, Cattle, Rabbits

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