Author:
Perez-Chabela M. L.,Guerrero-Legarreta L. I.,Gutierrez-Ruiz M. C.,Betancourt-Rule J. M.,Perez-Torres A.,Ustarroz-Cano M.
Reference44 articles.
1. Koohmaraie, M. (1992) Effect of pH, temperature and inhibitors on autolysis and catalytic activity of bovine skeletal muscle m-calpain J. Anim. Sci., 70, pp. 3071 - 3080. [PUBMED][INFOTRIEVE]
2. Roncalés, P. and Geesink, G.H. and vanLaack, R.L.J.M. and Jaime, I. and Beltran, J.A. and Barnier, V.M.H. and Smulders, F.J.M.(1995) Meat tenderization: enzymatic mechanism. In Expression of Tissue Proteinases of Protein Degradation as Related to Meat Quality. . Utrecht The Netherlands: ECCEAMST.
3. Jaarsveld, F.P. and Naudé, R.J. and Oelofsen, W. (1997) The effects of Ca ions, EGTA and storage time on myofibrillar protein degradation, levels of Ca dependent proteases and cathepsins B, H, L and D of ostrich skeletal muscle Meat Science, 45, pp. 517 - 529. [CROSSREF]
4. Ouali, A. (1992) Proteolytic and physicochemical mechanism involved in meat texture Biochemie, 74, pp. 251 - 256. [CROSSREF]
5. Thompson, B.C. and Dobbie, P.M. and Singh, K. and Speck, P.A. (1996) Post-mortem kinetics of meat tenderness and the component of the calpain system in bull skeletal muscle Meat Sci., 44(1), pp. 151 - 157. [CROSSREF]
Cited by
3 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