In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle-Reference-Cited by-同舟云学术

In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle

Published:2004-01 Issue:1 Volume:66 Page:69-75
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lawrence T.E,Dikeman M.E,Stephens J.W,Obuz E,Davis J.R

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. Studies in meat tenderness. 8. Ultra-structural changes in meat during aging;Davey;Journal of Food Science,1970

5. A Ca2+-activated protease possibly involved in myofibrillar protein turnover: partial characterization of the purified enzyme;Dayton;Biochemistry,1976

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