Strategies to improve beef tenderness by activating calpain-2 earlier postmortem-Reference-Cited by-同舟云学术

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Strategies to improve beef tenderness by activating calpain-2 earlier postmortem

Published:2018-01 Issue: Volume:135 Page:36-41
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Colle M.J.,Nasados J.A.,Rogers J.M.,Kerby D.M.,Colle M.M.,Van Buren J.B.,Richard R.P.,Murdoch G.K.,Williams C.J.,Doumit M.E.

Funder

The Beef Checkoff

Idaho Beef Council

Idaho Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016

2. Effect of aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles;Colle;Meat Science,2017

3. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum;Colle;Meat Science,2015

4. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus;Colle;Meat Science,2016

5. Effect of freezing of beef on subsequent postmortem aging and shear force;Crouse;Journal of Food Science,1990

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4. Tiger Nut Protein Combined with Transglutaminase Improved the Gelling Properties and 3d Printing Performance of Reduced-Sodium Chicken Breast Meat Pastes;2024

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