Muscle protein changes post mortem in relation to pork quality traits
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
2. A review of the relationships of pH with physical aspects of pork quality
3. Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins
4. Inorganic phosphate assay with malachite green: An improvement and evaluation
5. Modelling post-mortem tenderisation—V: Inactivation of calpains
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