EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 216-217
- https://doi.org/10.1111/j.1365-2621.1976.tb01143.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEFJournal of Food Science, 1975
- Improved purification of cathepsin B1 and cathepsin B2Biochimica et Biophysica Acta (BBA) - Protein Structure, 1975
- Release of lysosomal enzymes during post mortem conditioning and their relationship to tendernessInternational Journal of Food Science & Technology, 1974
- Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two TreatmentsJournal of Animal Science, 1970
- Cathepsin B, the lysosomal thiol proteinase of calf liverBiochemical Journal, 1969
- Effect of Postmortem Aging Time and Temperature on Beef Muscle AttributesJournal of Animal Science, 1969
- Studies in Meat Tenderness.Journal of Food Science, 1968
- Temperature Dependence of pH Changes in Ox Muscle Post‐MortemJournal of Food Science, 1967
- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960