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January 1, 1994NIPPON SUISAN GAKKAISHIOpen Access

Effects of Various Killing Procedures and Storage Temperatures on Post-mortem Changes in the Muscle of Horse Mackerel.

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Authors

SMSatoshi MochizukiNihon UniversityASAkiko SatôFukushima Medical University

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Cite This Study

Mochizuki et al. (1994) studied this question.

synapsesocial.com/papers/6a709a5e6ceb2bbd16dff2d4https://doi.org/10.2331/suisan.60.125
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Post-Mortem Tenderization of Fish Muscle Proceeds Independently of Resolution of Rigor Mortis.1991 · 94 citations
  2. 2Validity of a Puncture Test for Evaluating Change in Muscle Firmness of Fish during Ice Storage1991 · 28 citations
  3. 3Sensory and Instrumental Evaluation of Snapper and Rockfish Species1984 · 27 citations
  4. 4Changes in texture during cold storage of cultured yellowtail meat prepared by different killing methods.1990 · 52 citations