Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages

Meat Science

Volumn 76, Issue 1, 2007, Pages 74-85

  Ruiz, A García ^a   Mariscal, C ^a   Soriano, A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Game meat; Hunting season; Myofibrillar proteins; Nitrogen fractions; Ripening conditions; SDS PAGE; Venison chorizo sausages

Indexed keywords

CERVIDAE; CERVUS ELAPHUS;

EID: 33847104545     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.015     Document Type: Article

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