EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00101.x/fullpdf
Reference54 articles.
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3. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle;BOWKER;J. Muscle Foods,2007
4. Transitions from fetal to fast troponin-T isoforms in developing rabbit skeletal muscle;BRIGGS;Dev. Biol.,1990
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