Author:
Grześ Bożena,Pospiech Edward,Iwańska Ewa,Mikołajczak Beata,Łyczyński Andrzej,Koćwin-Podsiadła Maria,Krzęcio-Niczyporuk Elżbieta
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference56 articles.
1. Boles JA, Parrish FC Jr, Huiatt TW, Robson RM (1992) Effect of porcine stress syndrome on the solubility and degradation of myofibrillar cytoskeletal proteins. J Anim Sci 70:454–464
2. Bee G, Lonergan SM, Huff-Lonergan E (2004) Early postmortem pH influences proteolytic of cytoskeletal proteins during aging in porcine longissimus muscle. J Anim Sci 82(Suppl 1):13
3. Belew JB, Brooks JC, McKenna DR, Savell JW (2003) Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 64:507–512
4. Bowker B, Gamble G, Zhuang H (2016) Exudate protein composition and meat tenderness of broiler breast fillets. Poult Sci 95:133–137
5. Carrera M, Losada V, Gallardo JM, Aubourg SP, Piñeiro C (2008) Development of an indirect α-actinin-based immunoassay for the evaluation of protein breakdown and quality loss in fish species subjected to different chilling methods. Int J Food Sci Technol 43:69–75
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献