EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS OF BEEF STRIP LOINS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00104.x/fullpdf
Reference20 articles.
1. EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*
2. Studies in Meat Tenderness 8. Ultra-structural Changes in Meat During Aging
3. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
4. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle.
5. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.
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