The effect of post‐mortem storage on the water‐soluble proteins of breast muscles of uneviscerated pheasant and chicken carcasses |
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| Authors: | J M Jones Caroline C L Ezzard |
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| Institution: | Agricultural Research Council's , Food Research Institute , Colney Lane, Norwich, NOR 70F, England |
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| Abstract: | Electropherograms, obtained by polyacrylamide gel electrophoresis, of water‐soluble proteins extracted from the breast muscles of uneviscerated pheasant and chicken carcasses which had been stored at 10 °C were compared. The results indicated that chicken muscle proteins remained largely unchanged, while marked changes occurred in pheasant muscle proteins especially after 10 d post‐mortem. |
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