Szent-Gyorgyi received several years of funding in the early 1950s from Armour and Co., a major meatpacking company. In this
presentation, he discussed the nature of muscle tissue and contraction, and how muscle chemistry might explain the color of
meat obtained from different animals.
NOTE: The last page of the article was scanned from a photocopy. The text is smaller and of poorer quality.
Number of Image Pages:
5 (549,313 Bytes)
Monograph: Szent-Gyorgyi, Albert. "The Structure and Chemistry of Muscle." V in Proceedings of the Fourth Research Conference.
American Meat Institute. Fourth Research Conference (March 20-21, 1952, Chicago), 1952. Pp. 22-26. Article. Lecture. 5 Images.
American Meat Institute. Fourth Research Conference (March 20-21, 1952, Chicago)
Reproduced with permission of the American Meat Institute.