Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
Author:
Funder
Massey University
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e21
Reference29 articles.
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2. Cellular and developmental biology of skeletal muscle as related to muscle growth;Allen,2003
3. Sous vide cooking: A review;Baldwin;Int J Gastr Food Sci,2012
4. An immunological method to assess protein degradation in post-mortem muscle;Bandman;Meat Sci,1988
5. Comparative action of cathepsins B and L on intramuscular collagen as assessed by differential scanning calorimetry;Beltrán;Meat Sci,1992
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