MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue1,2
Author:
Affiliation:
1. Department of Food Science, University of Guelph, 50 Stone Road East, Building 038, Guelph, Ontario, N1G 2W1, Canada
2. Bioanalysis College, University of Zulia, 16 Guajira Ave., Maracaibo, Zulia State, Venezuela
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/90/3/950/23916257/950.pdf
Reference53 articles.
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2. Vitamins E and C may increase collagen turnover by intramuscular fibroblasts; potential for improved meat quality;Archile-Contreras;J. Agric. Food Chem.,2011
3. Disparity of dietary effects on collagen characteristics and toughness between two beef muscles;Archile-Contreras;Meat Sci.,2010
4. Phenotypic differences in matrix metalloproteinase 2 activity between fibroblasts from three bovine muscles;Archile-Contreras;J. Anim. Sci.,2010
5. Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts;Archile-Contreras;Food Res. Int.,2011
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