The effects of conditioning on meat collagen: Part 4—The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 27 (2) , 141-159
- https://doi.org/10.1016/0309-1740(90)90062-b
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The effects of conditioning on meat collagen: Part 3—Evidence for proteolytic damage to endomysial collagen after conditioningMeat Science, 1990
- The effects of conditioning on meat collagen: Part 2—Direct biochemical evidence for proteolytic damage in insoluble perimysial collagen after conditioningMeat Science, 1988
- The effects of conditioning on meat collagen: Part 1—Evidence for gross in situ proteolysisMeat Science, 1987
- The Contribution of Proteolytic Enzymes to Postmortem Changes in MuscleJournal of Animal Science, 1984
- Characterization of muscle epimysium, perimysium and endomysium collagensBiochemical Journal, 1984
- Effect of Postmortem Time and Temperature on the Release of Lysosomal Enzymes and Their Possible Effect on Bovine Connective Tissue Components of MuscleJournal of Food Science, 1981
- Release of lysosomal enzymes during post mortem conditioning and their relationship to tendernessInternational Journal of Food Science & Technology, 1974
- The basis of meat textureJournal of the Science of Food and Agriculture, 1972