Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef

Journal of the Science of Food and Agriculture

Volumn 79, Issue 7, 1999, Pages 970-978

  Ertbjerg, Per ^a   Mielche, Martin M ^a   Larsen, Lone M ^a   Møller, Anders J ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Acid marination; Cathepsin; Lysosomal integrity; Proteolysis; Tenderness

Indexed keywords

FOOD PROCESSING; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS;

EID: 0032917629     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990515)79:7<970::AID-JSFA312>3.0.CO;2-X     Document Type: Article

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