Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.

  title={Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.},
  author={Michel Aliani and Linda J. Farmer and James T. Kennedy and Bruce W. Moss and Alan N. Gordon},
  journal={Meat science},
  volume={94 1},
The formation of ATP breakdown products in chicken M. pectoralis major post-slaughter is reported. The concentrations of metabolites were followed in chicken breast throughout the carcass processing post-slaughter and during chilled storage. The concentration of glucose remains similar throughout the period whilst that of glucose-6-phosphate decreases linearly. Glucose and glucose-6-phosphate concentrations were inversely related to the pHu of the breast meat throughout chilled storage. Rapid… CONTINUE READING
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