Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

Author:

Koohmaraie M.,Geesink G.H.

Publisher

Elsevier BV

Subject

Food Science

Reference101 articles.

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2. Characterization of monoclonal antibodies to calpain 3 and protein expression in muscle from patients with limb-girdle muscular dystrophy type 2A;Anderson;American Journal of Pathology,1998

3. Belk, K. E., Scanga, J. A., Wyle, A. M., Wulf, D. M., Tatum, J. D., Reagan, J. O., et al. (2000). The use of video image analysis and instrumentation to predict beef palatability. In Proceedings of the 53rd annual reciprocal meat conference, Ohio, USA (pp. 10–15).

4. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001

5. Consumer evaluation of beef of known categories of tenderness;Boleman;Journal of Animal Science,1997

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