Effect of muscle type on the rate of post-mortem proteolysis in pigs-Reference-Cited by-同舟云学术

Effect of muscle type on the rate of post-mortem proteolysis in pigs

Published:2004-03 Issue:3 Volume:66 Page:595-601
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Christensen M,Henckel P,Purslow P.P

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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4. Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle;Ertbjerg;Journal of Animal Science,1999

5. Ertbjerg, P., & Purslow, P. P. (2000). Postmortem changes in the calpain system in five porcine muscles. In Proceedings 46th International Congress of Meat Science and Technology (pp. 464–465), 27 August–1 September 2000, Buenos Aires, Argentina.

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