메뉴 건너뛰기




Volumn 49, Issue 2, 1998, Pages 249-254

Correlations between successive measurements of myofibrillar resistance of raw longissimus dorsi muscle during ageing

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0032219598     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00130-7     Document Type: Article
Times cited : (19)

References (19)
  • 2
    • 49049150297 scopus 로고
    • Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
    • Cross, H. R., West, R. L. and Dutson, T. R. (1990) Comparison of methods for measuring sarcomere length in beef Semitendinosus muscle. Meat Science 5, 261-266.
    • (1990) Meat Science , vol.5 , pp. 261-266
    • Cross, H.R.1    West, R.L.2    Dutson, T.R.3
  • 3
    • 0002741568 scopus 로고
    • Modelling post-mortem tenderisation - II: Enzyme changes during storage of electrically stimulated and non stimulated beef
    • Dransfield, E., Etherington, D. J. and Taylor, M. J. (1992) Modelling post-mortem tenderisation -II: enzyme changes during storage of electrically stimulated and non stimulated beef. Meat Science, 31, 75-84.
    • (1992) Meat Science , vol.31 , pp. 75-84
    • Dransfield, E.1    Etherington, D.J.2    Taylor, M.J.3
  • 4
    • 0010859391 scopus 로고
    • Modelling post-mortem tenderisation - V: Inactivation of calapains
    • Dransfield, E. (1994) Modelling post-mortem tenderisation - V: inactivation of calapains. Meat Science 37, 391-409.
    • (1994) Meat Science , vol.37 , pp. 391-409
    • Dransfield, E.1
  • 5
    • 21844484141 scopus 로고
    • The effect of calcium-, sodium-and zinc-chlorides treatment on the quality of beef
    • Geesink, G. H., Smulders, F. J. M. and Van Laack, R. L. J. M. (1994) The effect of calcium-, sodium-and zinc-chlorides treatment on the quality of beef. Sciences des Aliments 14, 485-502.
    • (1994) Sciences des Aliments , vol.14 , pp. 485-502
    • Geesink, G.H.1    Smulders, F.J.M.2    Van Laack, R.L.J.M.3
  • 6
    • 21844491783 scopus 로고
    • Effect of calpain and cathepsin activities on myofibrils from porcine longissimus muscle during conditioning of normal and exudative meat
    • Hortos, M., Gil, M. and Sarraga, C. (1994) Effect of calpain and cathepsin activities on myofibrils from porcine longissimus muscle during conditioning of normal and exudative meat. Sciences des Aliments. 14, 503-515.
    • (1994) Sciences des Aliments , vol.14 , pp. 503-515
    • Hortos, M.1    Gil, M.2    Sarraga, C.3
  • 9
    • 0000322492 scopus 로고
    • Analyse du comportement rhéologique de la viande par une méthode de compression sinusoïdale
    • Lepetit, J. and Salé, P. (1985) Analyse du comportement rhéologique de la viande par une méthode de compression sinusoïdale. Sciences des Aliments 5, 521-540.
    • (1985) Sciences des Aliments , vol.5 , pp. 521-540
    • Lepetit, J.1    Salé, P.2
  • 10
    • 0000376784 scopus 로고
    • Post-mortem evolution of rheological properties of the myofibrillar structure
    • Lepetit, J., Salé, P. and Ouali, A. (1986) Post-mortem evolution of Rheological properties of the myofibrillar structure. Meat Science 16, 161-174.
    • (1986) Meat Science , vol.16 , pp. 161-174
    • Lepetit, J.1    Salé, P.2    Ouali, A.3
  • 11
    • 84981467103 scopus 로고
    • A machine for measuring yield point in raw meat
    • Locker, R. H. and Wild, D. J. C. (1982) A machine for measuring yield point in raw meat. Meat Science 13, 71-82.
    • (1982) Meat Science , vol.13 , pp. 71-82
    • Locker, R.H.1    Wild, D.J.C.2
  • 12
    • 84987313519 scopus 로고
    • The 30 000 dalton component of tender bovine longissimus muscle
    • MacBride, M. A. and Parrish, F. C. (1977) The 30 000 dalton component of tender bovine longissimus muscle. Journal of Food Science 42, 1627-1629.
    • (1977) Journal of Food Science , vol.42 , pp. 1627-1629
    • MacBride, M.A.1    Parrish, F.C.2
  • 13
    • 84981851390 scopus 로고
    • Studies in meat tenderness. III. The effect of shortening on tenderness
    • Marsh, B. B. and Leet, N. G. (1966) Studies in meat tenderness. III. The effect of shortening on tenderness. Journal of Food Science 31, 450-459.
    • (1966) Journal of Food Science , vol.31 , pp. 450-459
    • Marsh, B.B.1    Leet, N.G.2
  • 14
    • 0001797780 scopus 로고
    • Sensitivity to ionic strength of Mg-Ca enhanced ATPase activity as an index of myofibrillar ageing of meat
    • Ouali, A. (1984) Sensitivity to ionic strength of Mg-Ca Enhanced ATPase activity as an index of myofibrillar ageing of meat. Meat Science 11, 79-88.
    • (1984) Meat Science , vol.11 , pp. 79-88
    • Ouali, A.1
  • 15
    • 0028417554 scopus 로고
    • Heritabilities and phenotypic and genetic correlations for bovine post-rigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate
    • Shackelford, S. D., Koohmaraie, M., Cundiff, L. V., Gregory, K. E., Rohrer, G. A. and Sawell, J. W. (1994). Heritabilities and phenotypic and genetic correlations for bovine post-rigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate. Journal of Animal Science 72, 857-863.
    • (1994) Journal of Animal Science , vol.72 , pp. 857-863
    • Shackelford, S.D.1    Koohmaraie, M.2    Cundiff, L.V.3    Gregory, K.E.4    Rohrer, G.A.5    Sawell, J.W.6
  • 17
    • 58149365129 scopus 로고
    • Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat - A molecular mechanism of meat tenderization
    • Takahashi, K., Hattori, A. and Kuroyanagi, H. (1995) Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat - a molecular mechanism of meat tenderization. Meat Science 40, 413-423.
    • (1995) Meat Science , vol.40 , pp. 413-423
    • Takahashi, K.1    Hattori, A.2    Kuroyanagi, H.3
  • 18
    • 0009988745 scopus 로고
    • Maturation de la viande bovine:Evaluation par des méthodes mécaniques et sensorielles et par des consommateurs
    • Touraille, C., Aurier, B., Lepetit, J. and Bayle, M. C. (1990) Maturation de la viande bovine:evaluation par des méthodes mécaniques et sensorielles et par des consommateurs. Viande et Produits Carnés. 11, 291-292.
    • (1990) Viande et Produits Carnés , vol.11 , pp. 291-292
    • Touraille, C.1    Aurier, B.2    Lepetit, J.3    Bayle, M.C.4
  • 19
    • 0028907661 scopus 로고
    • Evaluation of beef aging by determination of hypoxanthine and xanthine contents:Application of a xanthine sensor
    • Yano, Y., Kataho, N., Watanabe, M., Nakamura, T. and Asano, Y. (1995) Evaluation of beef aging by determination of hypoxanthine and xanthine contents:application of a xanthine sensor. Food Chemistry 52, 439-445.
    • (1995) Food Chemistry , vol.52 , pp. 439-445
    • Yano, Y.1    Kataho, N.2    Watanabe, M.3    Nakamura, T.4    Asano, Y.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.