Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1201-1204

  Wilhelm, Allan E ^a   Maganhini, Magali B ^a   Hernández Blazquez, Francisco J ^b   Ida, Elza I ^a   Shimokomaki, Massami ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Calpain system; Myofibril fragmentation index; Shear force values

Indexed keywords

CALCIUM ION; CALPAIN; PROTEINASE; RYANODINE RECEPTOR;

ARTICLE; CALCIUM TRANSPORT; CHICKEN MEAT; CONTROLLED STUDY; COOKING; DEPOLYMERIZATION; ENZYME ACTIVITY; FOOD COLOR; FOOD COMPOSITION; GENE MUTATION; MEAT INDUSTRY; MUSCLE CELL; MYOFILAMENT; PECTORALIS MAJOR MUSCLE; PROTEIN DENATURATION; SARCOMERE; SARCOPLASMIC RETICULUM; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; ULTRASTRUCTURE;

EID: 70449127065     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.034     Document Type: Article

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