Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures
Author:
Funder
DST
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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3. A Ca2+-activated protease possibly involved in myofibrillar protein turnover. Purification from porcine muscle;Dayton;Biochemistry,1976
4. Breed differences in the biochemical determinism of ultimate pH in breast muscles of broilers chickens – A key role of AMP deaminase;El-Rammouz;Poultry Science,2004
5. Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage;Geesink;Journal of Animal Science,1999
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