Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls-Reference-Cited by-同舟云学术

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls

Published:2014-12 Issue:4 Volume:98 Page:759-765
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bolumar Tomas,Bindrich Utte,Toepfl Stefan,Toldrá Fidel,Heinz Volker

Funder

European Union's Seventh Framework Programme

Conselleria d'Educació, Formació i Ocupació of Generalitat Valenciana (Spain)

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins;Bowker;Journal of Muscle Foods,2008

3. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins;Bowker;Journal of Muscle Foods,2008

4. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts;Bowker;Poultry Science,2010

5. Enhancement of pork quality using the hydrodynamic pressure process;Callahan,2002

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