Calpain-assisted postmortem aging of meat and its detection methods

Author:

Biswas Ashim Kumar,Tandon S.,Mandal Prabhat Kumar

Publisher

Elsevier

Reference55 articles.

1. New indicators of beef sensory quality revealed by expression of specific genes;Bernard;J. Agric. Food Chem.,2007

2. Biswas, A.K., 2016. Micro-calpain assisted post-mortem ageing of meat and its influence on quality. In: Chatli, M.K., Mehta, N., Wagh, R.V., et al. (Eds.), Proceeding of International Symposium and Seventh Conference of IMSA on New Horizones for Augmenting Meat Production and Processing to Ensure Nutritional Security, Food Safety and Environmental Sustainability and Workshop on Food Quality and Safety, Ludhiana, India, November 10–12, 2016, pp. 299–303.

3. Simple extraction method for determination of different domains of calpain and calpastatin from chicken blood and their role in post-mortem ageing of breast and thigh muscles at 4±1 °C;Biswas;Food Chem.,2016

4. Identification and characterization of different domains of calpain and their influence on post-mortem ageing of goat meat during holding at 4±1 °C;Biswas;LWT-Food Sci. Technol.,2016

5. Role of calpain system in post-mortem tenderization of meat and its influence on quality-a review;Biswas;Indian J. Poult. Sci.,2016

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