Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity
- 1 December 1991
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 193 (6) , 541-544
- https://doi.org/10.1007/bf01190868
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Activity of cathepsin D as affected by chemical and physical dry-curing parametersZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- CATHEPSIN D AND ITS EFFECTS ON MYOFIBRILLAR PROTEINS: A REVIEWJournal of Food Biochemistry, 1989
- Relationships among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to AgingJournal of Animal Science, 1988
- Examination of cathepsins B, D, H and L activities in dry-cured hamsMeat Science, 1988
- Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrilsMeat Science, 1987
- Degradation of myofibrils from rabbit, chicken and beef by cathepsin l and lysosomal lysatesMeat Science, 1987
- The Contribution of Proteolytic Enzymes to Postmortem Changes in MuscleJournal of Animal Science, 1984
- ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASSJournal of Food Biochemistry, 1983
- Fluorimetric assays for cathepsin B and cathepsin H with methylcoumarylamide substratesBiochemical Journal, 1980
- Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to FlavorJournal of Food Science, 1968