Meat ageing: Reconsideration of the current concept

Trends in Food Science and Technology

Volumn 17, Issue 8, 2006, Pages 394-405

  Herrera Mendez, Carlos Hernan ^a   Becila, Samira ^b   Boudjellal, Abdelghani ^b   Ouali, Ahmed ^a  

^a UR370 QuaPA   (France)

^b Universite Mentouri Constantine   (Algeria)

Author keywords

Apoptosis; Calcium; Caspases; Meat ageing; Muscle; pH; Tenderness

Indexed keywords

ANIMAL CELL CULTURE; CALCIUM; ENZYMES; LIFE CYCLE; LIVING SYSTEMS STUDIES; MUSCLE; PH EFFECTS; RESEARCH AND DEVELOPMENT MANAGEMENT;

DYNAMIC RESEARCH; MEAT AGEING; PROGRAMMED CELL DEATH; PROTEOLYTIC SYSTEMS; TENDERNESS;

MEATS;

ANIMALIA;

EID: 33744553092     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2006.01.011     Document Type: Review

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