Meat Toughening Does Not Occur When Rigor Shortening Is Prevented

Journal of Animal Science

Volumn 74, Issue 12, 1996, Pages 2935-2942

  Koohmaraie, M ^a,b   Doumit, M E ^a   Wheeler, T L ^a  

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

^b NONE

Author keywords

Proteolysis; Rigor; Sarcomeres; Shortening; Tenderness

Indexed keywords

MUSCLE PROTEIN; NEBULIN; TROPONIN; TROPONIN T; VINCULIN;

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; CHEMISTRY; FOOD HANDLING; HISTOLOGY; MALE; MEAT; METHODOLOGY; PATHOLOGY; PATHOPHYSIOLOGY; PH; PHYSIOLOGY; SARCOMERE; SHEEP; SHEEP DISEASE; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME; ULTRASTRUCTURE; WESTERN BLOTTING;

ANIMALS; BLOTTING, WESTERN; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; POSTMORTEM CHANGES; RIGOR MORTIS; SARCOMERES; SHEEP; SHEEP DISEASES; TEMPERATURE; TIME FACTORS; TROPONIN; TROPONIN T; VINCULIN;

EID: 0030330032     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1996.74122935x     Document Type: Article

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