Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times-Reference-Cited by-同舟云学术

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Published:2013-04 Issue:4 Volume:93 Page:787-795
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Christensen Line,Ertbjerg Per,Løje Hanne,Risbo Jens,van den Berg Frans W.J.,Christensen Mette

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Proteases cathepsins — A view;Agarwal;Biochemical Education,1990

2. Isometric tension developed during heating of collagenous tissues: Relationships with collagen cross-linking;Allain;Biochimica et Biophysica Acta (BBA)—Protein Structure,1978

3. Cleavage of desmin by cysteine proteases: Calpains and cathepsin B;Baron;Meat Science,2004

4. Some effects on the mechanical-properties of meat produced by cooking at temperatures between 50-degrees and 60-degrees-C;Beilken;Journal of Food Science,1986

5. Comparative action of cathepsin-B and cathepsin-L on intramuscular collagen as assessed by differential scanning calorimetry;Beltran;Meat Science,1992

Cited by 98 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking;Meat Science;2024-10

2. Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks;Journal of Texture Studies;2024-08

3. Rawon: the black soup delicacy from East Java;Journal of Ethnic Foods;2024-08-01

4. Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability;Processes;2024-07-27

5. Changes in quality characteristics and biogenic amine contents in beef by cooking methods;Food Science and Biotechnology;2024-06-28