EFFECT OF Ca2+ ON CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLE
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1621-1626
- https://doi.org/10.1111/j.1365-2621.1977.tb08441.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESSJournal of Food Science, 1977
- EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLEJournal of Food Science, 1977
- The tenderising effect of a muscle proteinase on beefJournal of the Science of Food and Agriculture, 1974
- INFLUENCE OF EPINEPHR;INE AND CALCIUM UPON GLYCOLYSIS, TENDERNESS AND SHORTENING OF SHEEP MUSCLEJournal of Food Science, 1973
- FACTORS ASSOCIATED WITH POSTMORTEM INCREASE OF EXTRACTABLE Ca IN CHICKEN BREAST MUSCLEJournal of Food Science, 1973
- EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLEJournal of Food Science, 1973
- Calcium Chelators Influence Some Physical and Chemical Properties of Rabbit and Pig MuscleJournal of Food Science, 1969
- Molecular Properties of Post‐Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine MuscleJournal of Food Science, 1969
- Effect of ageing on the properties of myofibrils of rabbit muscleJournal of the Science of Food and Agriculture, 1968
- Studies in Meat Tenderness..Journal of Food Science, 1968