Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes

Meat Science

Volumn 66, Issue 3, 2004, Pages 525-529

  Hernandez P ^a   Zomeno L ^b   Arino B ^b   Blasco, A ^b  

^a UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant enzymes; Cathepsins; Genetic: Meat; Lipolytic enzymes; Pig

Indexed keywords

ANTIOXIDANTS; BIOASSAY; BIOCHEMISTRY; DETERIORATION; ENZYMES; FATTY ACIDS; HYDROGEN PEROXIDE; LIPIDS; MUSCLE; OXIDATION; PACKAGING MATERIALS; PH EFFECTS; THERMAL EFFECTS;

CATHEPSINS; GENETIC EFFECTS;

MEATS;

PIERIS BRASSICAE; SUS SCROFA;

EID: 0347622380     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00155-4     Document Type: Article

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