Modelling post-mortem tenderisation—III: Role of calpain I in conditioning-Reference-Cited by-同舟云学术

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Modelling post-mortem tenderisation—III: Role of calpain I in conditioning

Published:1992-01 Issue:1 Volume:31 Page:85-94
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Dransfield Eric

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Proc 35th International Congress Meat Science and Technology;Alarcon-Rojo,1989

2. Effects of ATP on the Interaction of Ca++, Mg++, and K+ with Fragmented Sarcoplasmic Reticulum Isolated from Rabbit Skeletal Muscle

3. Characterization and purification of a Ca2+ ion-activated neutral proteinase inhibitor in rabbit skeletal muscle

4. Modelling post-mortem tenderisation—II: Enzyme changes during storage of electrically stimulated and non-stimulated beef

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