Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo)-Reference-Cited by-同舟云学术

Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo)

Published:2000-08 Issue:4 Volume:55 Page:391-396
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rhee M.S.,Ryu Y.C.,Imm J.Y.,Kim B.C.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Postmortem degradation of titin and nebulin of beef steaks varying in tenderness;Anderson;Journal of Food Science,1989

2. An immunological method to assess protein degradation in postmortem muscle;Bandman;Meat Science,1988

3. Postmortem interaction of muscle temperature, pH and extension on beef quality;Bruce;Journal of Animal Science,1990

4. Changes in titin and nebulin in postmortem bovine muscle revealed by gel electrophoresis, Western blotting and Immunofluorescence microscopy;Fritz;Journal of Food Science,1991

5. Geesink, G. H. (1993). Postmortem muscle proteolysis and beef tenderness with special reference to the action of the calpain/calpastatin system. Ph.D. dissertation. Utrecht. The Netherlands.

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