Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization-Reference-Cited by-同舟云学术

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Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization

Published:1996-01 Issue: Volume:43 Page:67-80
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Takahashi Koui

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Age related changes in the reducible cross-links of collagen

2. Lipoprotein Lipase: Some Effects of Activator Proteins

3. Studies in Meat Tenderness II. Proteolysis and the Aging of Beef

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