Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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2. Changes in the calpains and calpastatin during postmortem storage of bovine muscle;Boehm;Journal of Animal Science,1998
3. Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheep;Delgado;Journal of Animal Science,2001
4. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum;Devine;Meat Science,1999
5. Modelling post-mortem tenderisation—V: Inactivation of calpains;Dransfeld;Meat Science,1994
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