Relationship between weakening of Z-disks and liberation of phospholipids during postmortem aging of pork and beef

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 94-98

  Ahn, D H ^a   Shimada, K ^a   Takahashi, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Calcium theory; Meat tenderization; Phospholipids; Postmortem aging; Z disks; actinin

Indexed keywords

BOVINAE; SUIDAE;

EID: 0037284333     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14121.x     Document Type: Article

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