Biochemical factors regulating the toughening and tenderization processes of meat

Meat Science

Volumn 43, Issue SUPPL. 1, 1996, Pages 193-201

  Koohmaraie, Mohammad ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030305245     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(96)00065-4     Document Type: Article

References (67)

1. A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON
2. RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
3. Rapid freezing, frozen storage and the tenderness of lamb
4. Thaw contracture and the disappearance of adenosinetriphosphate in frozen lamb
5. ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASS
6. Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness
7. EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES
8. Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+-Dependent Proteases
9. Effects of a beta-adrenergic agonist (L-644,969) and male sex condition on muscle growth and meat quality of callipyge lambs.
10. DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF
11. Electrical Stimulation
12. A cold shortening effect in beef muscles
13. Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
14. Rigor mortis and thawrigor in lamb
15. Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant
16. Critical Temperature of Freezing--Living Muscle
17. MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.
18. The Formation of Lactic Acid in the Muscles in the Frozen State
19. ELEVATED CONDITIONING TEMPERATURE EFFECTS ON BEEF CARCASSES FROM FOUR NUTRITIONAL REGIMES
20. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.