Structural changes in titin and nebulin filaments specific to calcium ions at 0.1 mM: Factors of meat tenderization during postmortem aging

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 756-760

  Tatsumi, R ^a   Takahashi, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Calcium ions; Calcium theory; Meat tenderization; Nebulin; Titin

Indexed keywords

EID: 0037391098     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08237.x     Document Type: Article

References (38)

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