Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/76/1/197/4595467/poultrysci76-0197.pdf
Reference32 articles.
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4. Influence of postmortem changes in bovine muscle on the water holding capacity of beef. Postmortem storage of muscle at various temperatures between 0 and 30 °C;Honikel;J. Food Sci.,1981
5. Effect of pH and ionic strength on bovine m-calpain and calpastatin activity;Kendall;J. Anim. Sci.,1993
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