Relationship between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2623-2629

  Shimada, K ^a   Takahashi, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Calcium ions; Calcium theory; Meat tenderization; Myofibril fragmentation; Phospholipid liberation; Z disk weakening

Indexed keywords

BOVINAE; SUIDAE;

EID: 0347589283     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05780.x     Document Type: Article

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