A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 20, 2003, Pages 5895-5899

  Kristensen, Lars ^a   Therkildsen, Margrethe ^b   Ertbjerg, Per ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Calpain; Capillary electrophoresis; Freezing; Marker; Proteolysis; Tenderness; Warner Bratzler

Indexed keywords

CALPAIN;

ANIMAL TISSUE; ARTICLE; CAPILLARY ELECTROPHORESIS; CONTROLLED STUDY; ELECTROPHORESIS; EXTRACTION; FOOD ANALYSIS; FREEZING; MEAT; MOLECULAR WEIGHT; NONHUMAN; PROTEIN DEGRADATION; THAWING; VALIDATION PROCESS;

ANIMALS; CALPAIN; ELECTROPHORESIS, CAPILLARY; ENDOPEPTIDASES; FOOD TECHNOLOGY; MEAT; POSTMORTEM CHANGES; SWINE;

ANIMALIA;

EID: 0141520281     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034254q     Document Type: Article

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