The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers-Reference-Cited by-同舟云学术

The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers

Published:2017-04-11 Issue:6 Volume:52 Page:1375-1382
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Moczkowska Małgorzata¹^ORCID,Półtorak Andrzej¹,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw 02-776 Poland

Funder

European Regional Development Fund

Innovative Economy Operational Program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13436/fullpdf

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2. Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes;Chávez;Meat Science,2012

3. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus;Colle;Meat Science,2016

4. Factors affecting polyacrylamide gel electrophoresis and electroblotting of high -molecular-weight myofibrillar proteins;Fritz;Analytical Biochemistry,1989

5. Some factors that affect ruminant meat quality: from the farm to the fork. Review;Guerrero;Acta Scieniarum. Animal Sciences,2013

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