Sulfated glycosaminoglycans and collagen in two bovine muscles (M. semitendinosus and M. psoas major) differing in texture

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1445-1452

  Pedersen, Mona E ^a   Kolset, Svein O ^b   Sørensen, Torine ^a   Eggen, Kirsten H ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b UNIVERSITY OF OSLO   (Norway)

Author keywords

Collagen; Meat texture; Sulfated glycosaminoglycans; Tenderness

Indexed keywords

CHONDROITIN SULFATE; COLLAGEN; DERMATAN SULFATE; GLYCOSAMINOGLYCAN POLYSULFATE; HEPARAN SULFATE; KERATAN SULFATE;

ANIMAL; ANTIBODY SPECIFICITY; ARTICLE; CATTLE; CHEMISTRY; DENSITY GRADIENT CENTRIFUGATION; FOOD ANALYSIS; IMMUNOHISTOCHEMISTRY; ION EXCHANGE CHROMATOGRAPHY; MEAT; METHODOLOGY; NONHUMAN; PROTEIN QUALITY; PSOAS MUSCLE; SEMITENDINOUS MUSCLE; SKELETAL MUSCLE;

ANIMALS; CATTLE; CENTRIFUGATION, DENSITY GRADIENT; CHONDROITIN SULFATES; CHROMATOGRAPHY, ION EXCHANGE; COLLAGEN; DERMATAN SULFATE; HEPARITIN SULFATE; KERATAN SULFATE; MEAT; MUSCLE, SKELETAL; ORGAN SPECIFICITY;

ANIMALIA; BOS TAURUS; BOVINAE;

EID: 0032935112     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980601y     Document Type: Article

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