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Note on differentiation of myofibrillar proteins
Author(s) -
Champion Angela,
Parsons A. L.,
Lawrie R. A.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210103
Subject(s) - myofibril , quality (philosophy) , biology , chemistry , biochemistry , physics , quantum mechanics
The 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.