The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle
- 31 March 1992
- Vol. 74 (3) , 283-289
- https://doi.org/10.1016/0300-9084(92)90127-z
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.Journal of Animal Science, 1991
- MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.Journal of Muscle Foods, 1990
- Calpains and calpastatin distribution in bovine, porcine and ovine skeletal musclesMeat Science, 1990
- Endogenous Proteolytic Enzymes in Skeletal Muscle: Their Significance in Muscle Physiology and During Postmortem Aging Events in CarcassesPublished by Elsevier ,1988
- Effect of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentationMeat Science, 1987
- Effects of Postmortem pH and Temperature Muscle Structure and Meat TendernessJournal of Food Science, 1986
- The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2—Physical and sensory propertiesMeat Science, 1983
- Effects of early post-mortem pH and temperature on beef tendernessMeat Science, 1981
- CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPSJournal of Food Science, 1977
- INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLEJournal of Food Science, 1973