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British Poultry Science Volume 15, 1974 - Issue 1

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Research note

The effect of post‐mortem storage on the water‐soluble proteins of breast muscles of uneviscerated pheasant and chicken carcasses

J. M. Jones Agricultural Research Council's, Food Research Institute, Colney Lane, Norwich, NOR 70F, England

Caroline C. L. Ezzard Agricultural Research Council's, Food Research Institute, Colney Lane, Norwich, NOR 70F, England

Pages 141-143 | Received 10 Apr 1973, Published online: 08 Nov 2007

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https://doi.org/10.1080/00071667408416087

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Barnes , E. M. , Mead , G. C. and Griffiths , N. M. 1973 . The microbiology and sensory evaluation of pheasants hung at 5, 10 and 15 °C . Br. Poult. Sci. , 14 : 229 – 240 .
PubMed Web of Science ®Google Scholar
Jones , J. M. , Creeth , J. M. and Kekwick , R. A. 1972 . Thiol reduction of human α2‐macroglobulin . Biochem J. , 127 : 187 – 197 .
PubMed Web of Science ®Google Scholar
Neelin , J. M. and Rose , D. 1964 . Progressive changes in starch gel electrophoretic patterns of chicken muscle proteins during “ageing” post‐mortem . J. Fd Sci. , 29 : 544 – 554 .
Web of Science ®Google Scholar

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