Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken meat

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• 作者：Piret Raudsepp^a ; Dagmar Adeline Brü ; ggemann^a ; Poul Henckel^b ; Mogens Vyberg^d ; Kathy Groves^c ; Niels Oksbjerg^b ; Margrethe Therkildsen^b ; ^{margrethe.therkildsen@food.au.dk}
• 关键词：Fragmented meat ; Poultry ; Histology ; Immunohistochemistry ; Mechanical separated meat ; MSM
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：133-139
• 全文大小：852 K
• 卷排序：73

文摘

Novel immunohistochemical method detecting muscle fibre degradation in comminuted chicken meat. High correlation between measured and expected relative amount of intact muscle fibre in meat samples. Grading of muscle products based on degree of degradation is now possible.