Postmortem Proteome Changes of Porcine Muscle Related to Tenderness-Reference-Cited by-同舟云学术

Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

Published:2003-10-16 Issue:24 Volume:51 Page:6992-6997
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lametsch René¹,Karlsson Anders¹,Rosenvold Katja¹,Andersen Henrik Jørgen¹,Roepstorff Peter¹,Bendixen Emøke¹

Affiliation:

1. Department of Food Science, 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/jf034083p

Reference26 articles.

1. An introduction to the workshop

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

3. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat

4. THE DEGRADATION OF MYOFIBRILLAR PROTEINS IN BEEF AND LAMB USING DENATURING ELECTROPHORESIS - AN OVERVIEW

5. An immunological method to assess protein degradation in post-mortem muscle

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