CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POST‐MORTEM BEEF MUSCLE
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1) , 45-50
- https://doi.org/10.1111/j.1365-2621.1973.tb02772.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIESJournal of Texture Studies, 1972
- A Research Note. LYSOSOMAL ENZYME ACTIVATION AND PROTEOLYSIS OF BOVINE MUSCLEJournal of Food Science, 1971
- SCANNING ELECTRON MICROSCOPY OF SKELETAL MUSCLE FROM RAINBOW TROUT, TURKEY AND BEEFJournal of Food Science, 1971
- EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINEJournal of Food Science, 1971
- DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMESJournal of Food Science, 1970
- A comparison of shortening and Z line degradation in post‐mortem bovine, porcine, and rabbit muscleJournal of Anatomy, 1970
- Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic EnzymesJournal of Food Science, 1969
- MORPHOLOGY OF RIGOR-SHORTENED BOVINE MUSCLE AND THE EFFECT OF TRYPSIN ON PRE- AND POSTRIGOR MYOFIBRILSThe Journal of cell biology, 1967
- Histological Studies of Post‐Mortem Changes in Sarcomere Length as Related to Bovine Muscle TendernessJournal of Food Science, 1966
- The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic SubstratesaJournal of Food Science, 1964