Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere - Effect on shear force, calpain activity, desmin degradation and protein oxidation

Meat Science

Volumn 85, Issue 1, 2010, Pages 160-166

  Lindahl, Gunilla ^a,b   Lagerstedt, Åsa ^a   Ertbjerg, Per ^b   Sampels, Sabine ^a   Lundström, Kerstin ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Conditioning; Gas packaging; Proteolysis; Texture; Water loss

Indexed keywords

CALPAIN; DESMIN; MUSCLE PROTEIN; OXYGEN;

AGING; ANIMAL; ARTICLE; CATTLE; COOKING; FOOD PACKAGING; MEAT; MECHANICAL STRESS; METABOLISM; METHODOLOGY; PROTEIN CARBONYLATION; SKELETAL MUSCLE; STANDARD; VACUUM; ANALYSIS; BOVINAE; PROCEDURES; STANDARDS;

AGING; ANIMALS; CALPAIN; CATTLE; COOKERY; DESMIN; FOOD PACKAGING; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXYGEN; PROTEIN CARBONYLATION; STRESS, MECHANICAL; VACUUM; COOKING;

EID: 77049121463     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.020     Document Type: Article

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