Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization

Meat Science

Volumn 86, Issue 1, 2010, Pages 184-195

  Huff Lonergan, Elisabeth ^a   Zhang, Wangang ^a   Lonergan, Steven M ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

PH; Postmortem aging; Proteases; Tenderness

Indexed keywords

MUSCLE PROTEIN; PEPTIDE HYDROLASE;

CADAVER; CHEMISTRY; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; QUALITY CONTROL; REVIEW; SKELETAL MUSCLE;

MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PEPTIDE HYDROLASES; PHYSICOCHEMICAL PHENOMENA; POSTMORTEM CHANGES; QUALITY CONTROL;

EID: 77954387385     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.004     Document Type: Review

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