Optimisation of calcium-dependent protease and cathepsin D assays in ostrich muscle and the effect of chemical and physical dry-curing parameters
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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2. A calcium(2+) ion-activated protease possibly involved in myofibrillar protein turnover. Partial characterization of the purified enzyme
3. THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINS
4. RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES
5. Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscle
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