Effect of curing salt and phosphate on the activity of porcine muscle proteases
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 25 (4) , 241-249
- https://doi.org/10.1016/0309-1740(89)90042-9
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- 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
- Muscle proteinases and their possible roles in muscle growth and meat textureBiochemical Society Transactions, 1982
- Proteolysis—a degrading business but food for thoughtBiochemical Society Transactions, 1982
- Identification of two protease inhibitors from bovine cardiac muscle.Journal of Biological Chemistry, 1978
- CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY‐STYLE HAMS AS INFLUENCED BY PRE‐CURING TREATMENTJournal of Food Science, 1974
- THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINSJournal of Food Science, 1973
- Volatile Chemical Compounds in Dry‐Cured Hamsa,bJournal of Food Science, 1964
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938