Identification of Protein Degradation during Post-mortem Storage of Pig Meat-Reference-Cited by-同舟云学术

Identification of Protein Degradation during Post-mortem Storage of Pig Meat

Published:2002-08-27 Issue:20 Volume:50 Page:5508-5512
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lametsch René¹,Roepstorff Peter¹,Bendixen Emøke¹

Affiliation:

1. Department of Animal Product Quality, Danish Institute of Agricultural Sciences, Tjele, Denmark, and Department of Biochemistry and Molecular Biology, University of Southern Denmark, Odense, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf025555n

Reference25 articles.

1. An introduction to the workshop

2. Biochemical factors regulating the toughening and tenderization processes of meat

3. Effect of postmortem storage on the Z-line region of titin in bovine muscle.

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