Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits

Meat Science

Volumn 72, Issue 1, 2006, Pages 121-129

  Gil, Marta ^a   Ramírez, Jorge A ^a,d   Pla, Marcial ^b   Ariño, Beatriz ^b   Hernández, Pilar ^b   Pascual, Mariam ^b   Blasco, Agustín ^b   Guerrero, Luis ^a   Hajós, Gyöngyi ^c   Szerdahelyi, Emöke N ^c   Oliver, Maria Ángels ^a  

^a IRTA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^d UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Ageing; Calpains; Cathepsins; Myofibrillar protein degradation; Rabbit; Texture

Indexed keywords

ANIMALIA; ORYCTOLAGUS CUNICULUS;

EID: 27144453667     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.014     Document Type: Article

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