Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging-Reference-Cited by-同舟云学术

Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Published:2018-11-06 Issue:12 Volume:42 Page:e13835
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Bhat Z. F.¹^ORCID,Morton James D.¹,Mason Susan L.¹,Bekhit Alaa El‐Din A.²

Affiliation:

1. Faculty of Agriculture and Life Sciences, Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand

2. Department of Food Sciences University of Otago Dunedin New Zealand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13835

Reference75 articles.

1. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

2. Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

3. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides

4. Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

5. Current and future prospects for the use of pulsed electric field in the meat industry

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