Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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2. Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef;Clausen;Packaging Technology and Science,2009
3. Effects of electrical-stimulation on postmortem changes in the activities of 2 Ca dependent neutral proteinases and their inhibitor in beef muscle;Ducastaing;Meat Science,1985
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,1985
5. Variation in meat quality at three sites along the length of the beef longissimus muscle;Gariépy;Canadian Journal of Animal Science,1990
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