Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle-Reference-Cited by-同舟云学术

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Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle

Published:1996-11 Issue:3 Volume:44 Page:151-157
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Thomson B.C.,Dobbie P.M.,Singh K.,Speck P.A.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Modelling post-mortem tenderisation—IV: Role of calpains and calpastatin in conditioning

2. Modelling post-mortem tenderisation—V: Inactivation of calpains

3. Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle

4. Frazerhurst, L. F. & MacFarlane, P. (1983). NZ Patent No. 190945.

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2. Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes;International Journal of Food Science & Technology;2022-10

3. Evolution of Sensory Properties of Beef during Long Dry Ageing;Foods;2022-09-13

4. Influence of feeding intake and type of muscle on quality and histochemical characteristics of dromedary camel (Camelus dromedarius) meat;Journal of Camel Practice and Research;2014

5. Enzymes in Tenderization of Meat – The System of Calpains and Other Systems;Polish Journal of Food and Nutrition Sciences;2011-12-31

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