Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat
Author:
Affiliation:
1. Federal Institute of Parana, Brazil
2. State University of Londrina, Brazil
3. São Paulo University, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v62/1516-8913-babt-62-e19180119.pdf
Reference29 articles.
1. Role of calpains in post mortem proteolysis in chicken muscle;Lee HL;Poult Sci,2008
2. Age related changes in poultry breast meat collagen pyridinoline and texture;Coró FAG;J Food Biochem,2002
3. Protease activity and the ultrastructure of broiler chicken PSE (Pale, Soft, Exudative) meat;Wilhelm AE;Food Chem,2010
4. Effect of rate of pH decline on muscle enzymes activities in two pig lines;Claeys E De Smet S;Meat Sci,2001
5. The Calpain System;Goll DE;Physiol Rev,2003
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