The effect of CaCl 2 marination on the tenderizing pathway of goose meat during conditioning-Reference-Cited by-同舟云学术

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The effect of CaCl 2 marination on the tenderizing pathway of goose meat during conditioning

Published:2017-12 Issue: Volume:102 Page:487-492
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Xuan,Sun Yangying,Pan Daodong,Wang Ying,Cao Jinxuan^ORCID

Funder

National Natural Science Foundation of China

Modern Agricultural Technical System Foundation

National Agricultural Transformation of Scientific and Technological Achievements Projects of China

Scientific and Technological Program of Ningbo City

K.C. Wong Magna Fund at Ningbo University

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Identification of a novel tropomodulin isoform, skeletal tropomodulin, that caps actin filament pointed ends in fast skeletal muscle;Almenarqueralt;Journal of Biological Chemistry,1999

2. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55 and 85°C;Bowers;Journal of Food Science,1987

3. Kinetic analysis of F-actin depolymerization in polymorphonuclear leukocyte lysates indicates that chemoattractant stimulation increases actin filament number without altering the filament length distribution;Cano;Journal of Cell Biology,1991

4. Postmortem role of calpains in Pekin duck skeletal muscles;Chang;Journal of the Science of Food and Agriculture,2012

5. Post-mortem changes in goose (Anser anser) breast muscles as affected by calcium chloride marination;Chou;Journal of the Science of Food and Agriculture,1995

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