Label free capacitive immunosensor for detecting calpastatin — A meat tenderness biomarker-Reference-Cited by-同舟云学术

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Label free capacitive immunosensor for detecting calpastatin — A meat tenderness biomarker

Published:2009-09 Issue:1-2 Volume:76 Page:93-99
ISSN:1567-5394
Container-title:Bioelectrochemistry
language:en
Short-container-title:Bioelectrochemistry

Author:

Zór Kinga,Ortiz Roberto,Saatci Ebru,Bardsley Ronald,Parr Tim,Csöregi Elisabeth,Nistor Mihaela

Publisher

Elsevier BV

Subject

Electrochemistry,Physical and Theoretical Chemistry,General Medicine,Biophysics

Reference38 articles.

1. Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability;May;J. Anim. Sci.,1992

2. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers;Wulf;J. Anim. Sci.,1996

3. Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner–Bratzler shear force, retail product yield, and growth rate;Shackelford;J. Anim. Sci.,1994

4. Predicting beef-longissimus tenderness from various biochemical and histological muscle traits;Whipple;J. Anim. Sci.,1990

5. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks;Platter;J. Anim. Sci.,2003

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