Effect of muscle type on the rate of post-mortem proteolysis in pigs

Meat Science

Volumn 66, Issue 3, 2004, Pages 595-601

  Christensen, M ^a   Henckel, P ^b   Purslow, P P ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Desmin; Muscle type; Pigs; Post mortem storage; Proteolytic degradation; Troponin T

Indexed keywords

BIOCHEMISTRY; BIODEGRADATION; BIOLOGICAL MEMBRANES; CORRELATION METHODS; ENZYMES; FIBERS; GLUCOSE; IMAGE ANALYSIS; METABOLISM; NITROGEN; OXIDATION; PH EFFECTS;

BOVINES; PROTEOLYSIS;

MUSCLE;

SUIDAE; SUS SCROFA;

EID: 0347622365     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00175-X     Document Type: Article

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