Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses-Reference-Cited by-同舟云学术

Calpain–calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses

Published:1999-05 Issue:1 Volume:52 Page:71-79
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Morton J.D,Bickerstaffe R,Kent M.P,Dransfield E,Keeley G.M

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Electrical stimulation: its early development;Chrystall;Advances in Meat Science,1983

2. Chrystall, B. B., and Devine, C. E. (1991). Quality assurance for tenderness. Meat Industries Research Institute of New Zealand Publication No. 872.

3. Modelling post-mortem tenderisation—III: Role of calpain I in conditioning;Dransfield;Meat Science,1992

4. Modelling post-mortem tenderisation—IV: Role of calpains and calpastatin in conditioning;Dransfield;Meat Science,1993

5. Modelling post-mortem tenderisation—V: Inactivation of calpains;Dransfield;Meat Science,1994

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