Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Meat Science

Volumn 56, Issue 3, 2000, Pages 239-246

  Jung, S ^a   Ghoul, M ^b   De Lamballerie Anton, M ^a  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Acid phosphatase; Ageing; Cathepsin D; High pressure; Warner Bratzler shear force

Indexed keywords

EID: 0034399688     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00048-6     Document Type: Article

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