Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/1/133/7444216/pev312.pdf
Reference24 articles.
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2. Measurement of muscle exudate protein composition as an indicator of beef tenderness;Bowker;J. Food Sci.,2014
3. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins;Bowker;J Muscle Foods,2008
4. 2D DIGE proteomic analysis of early postmortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat;Di Luca;Proteomics,2013
5. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity;Di Luca;Meat Sci.,2011
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