Monitoring myosin degradation during conditioning in chicken meat using an immunological method

Authors :: Ikeuchi, Y.
Kamiyama, K.
suzuki, K.
Hirose, T.
Kim, K.
Hayashi, T.
Ito, T.
Source :: Journal of Food Science. Oct, 2001, Vol. 66 Issue 8, p1119, 7 p.
Publication Year :: 2001
Abstract: Research investigating the immunochemical changes occurring in stored chicken breast meat at 2 degrees Celsius is presented. Particular attention is given to detection of the presence of myosin degradation after a period of three weeks of storage.

Subjects :: Biodegradation -- Research
Poultry industry -- Storage
Frozen meat -- Research
Meat -- Storage
Business
Food/cooking/nutrition

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