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Tension Change of Stressed and Unstressed Carp Muscles in Isometric Rigor Contraction and Resolution.
The influence of ante-mortem stress on rigor mortis development was investigated in carp muscle. For this purpose, an isometric tension meter was constructed applying the interface assembly to the… Expand
Relationships between Binding Quality of Meat and Myofibrillar Proteins:Part II. The Contribution of Native Tropomyosin and Actin to the Binding Quality of Meat
PIPE TRANSPORTATION OF MINCED FISH PASTE
A pipe system was designed wherein minced fish paste was forced from the wide portion of a pipe to the narrow portion by an air cylinder, and extruded from the narrow portion. Pressure losses of… Expand
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel.
The binding quality of the heat set gel increased when F-actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F-actin model system.… Expand
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel.
Myosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels… Expand
Relationships between Binding Quality of Meat and Myofibrillar Proteins
The viscosity change of myosin A concentrated solution with or without other com-ponents was measured as the incubation time elapsed at 30°C. The viscosity of myosin A solution increased, but that of… Expand
Conformational change of chymotryptic myosin rod.
Myosin rod was prepared from hen myosin by chymotryptic digestion. The indigested myosin was successfully removed by ultracentrifugation following alcohol treatment. No significant difference in UV… Expand
DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING.
Raw fish meat and three muscle groupings of cockerel meat were analyzed for total nitrogen, myofibrillar and sarcoplasmic proteins, non-protein and residual nitrogen, fat, pH, moisture and hydration… Expand
Behaviors of cervical muscles in labyrinthine and skin-pressure reflexes.
- T. Nakayama
- The Japanese journal of physiology
- 15 June 1957
Electromyographic observations were made in rabbits on the following muscles: M. trapezius pars cervicalis as a superficial muscle and M. rect. cap. dors. maj. et min., long. atl. and rect. cap.… Expand