The influence of pre- and post-mortem treatments of glycogen content and tenderness of poultry muscles

The effects of pre- and post-mortem treatments on the glycogen content and tenderness of broiler Pectoralis major muscles were investigated. Pre-mortem treatments of the broilers included fasting, full-feeding, subcutaneous adrenaline injection, and oral administration of ethyl alcohol. The effect of stretch-tension during rigor on muscle tenderness was also studied. Ante- and post-mortem treatments of the broilers had significant effects upon the rigor patterns, glycogen contents, and tenderness of the poultry meat. A discussion of the biochemistry of pre- and postmortem muscle is included.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food Science and Technology

Department dc:contributor.department

Food Science and Technology

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1972

Author dc:creator

• Emswiler, Bonnie Sue

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/76370

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/76370