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High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles
Broiler Post-mortem temperature Glycolysis Protein characteristics Water-holding capacity Phosphorylase
2012/8/14
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4 h post-mo...
Glycolysis of PET Waste and the Use of Glycolysis Products in the Synthesis of Degradable Co-polyesters
PET waste recycling chemical recycling biodegradable co-polyesters
2009/2/7
We present the results of investigations into the utilisation of polymeric waste arising in the manufacture of polyester fibres. Polyethylene terephthalate waste of various molecular
weights (...