Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat
Author:
Affiliation:
1. a Departamento de Biotecnología , Universidad Autónoma Metropolitana‐Iztapalapa , Apartado Postal 55‐535, C.P. 09340 , Mexico D.F. , México
2. b Centro de Investigación y Asistencia en Tecnología y Disen˜o del Estado de Jalisco , AC
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1081/JFP-120016625
Reference29 articles.
1. Role of Ca++-Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle
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3. Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity
4. A catalytic subunit of calpain possesses full proteolytic activity
5. Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
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