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

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dc.contributor.authorEmswiler, Bonnie Sueen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-03-10T21:42:59Zen
dc.date.available2017-03-10T21:42:59Zen
dc.date.issued1972en
dc.description.abstractThe 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.en
dc.description.degreeMaster of Scienceen
dc.format.extentvi, 84 leaves.en
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/76370en
dc.language.isoen_USen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 20706148en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1972.E64en
dc.subject.lcshPoultryen
dc.subject.lcshMusclesen
dc.titleThe influence of pre- and post-mortem treatments of glycogen content and tenderness of poultry musclesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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