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Chemistry in the kitchen: the chemistry of flesh foods I

Peter Bayliss (Senior Lecturer in Food Science and Technology at Manchester Metropolitan University, Manchester, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1995



An understanding of muscle structure and the physiology of post mortem change occurring in meat are fundamental to the understanding of meat quality. This first article in a series of four examines the structure of muscle, including the differing types of muscle fibres and the general microstructure. Discusses the organization of muscle fibres in a muscle system along with the metabolites available to the muscle fibre. Gives details relating to how the muscle fibres maintain homeostasis by utilizing these metabolites after humane slaughter. In addition, covers factors influencing the rate of rigor mortis.



Bayliss, P. (1995), "Chemistry in the kitchen: the chemistry of flesh foods I", Nutrition & Food Science, Vol. 95 No. 1, pp. 31-35.




Copyright © 1995, MCB UP Limited

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