Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness

Meat Science

Volumn 86, Issue 3, 2010, Pages 720-727

  Wiklund, E ^a   Dobbie, P ^a   Stuart, A ^a   Littlejohn, R P ^b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b INVERMAY AGRICULTURAL CENTRE   (New Zealand)

Author keywords

Colour stability; Deer meat; Meat ageing; Proteolytic enzymes; Shear force; Water holding capacity

Indexed keywords

COLOUR STABILITY; DEER MEAT; MEAT AGEING; PROTEOLYTIC ENZYME; SHEAR FORCE; WATER-HOLDING CAPACITY;

CATALYSTS; ENZYMES; FOOD PROCESSING; QUALITY CONTROL;

COLOR;

CALCIUM BINDING PROTEIN; CALPAIN; CALPASTATIN; MUSCLE PROTEIN; WATER;

ANIMAL; ARTICLE; COLOR; DEER; FOOD HANDLING; MEAT; MECHANICAL STRESS; METABOLISM; PH; SEASON; SKELETAL MUSCLE;

ANIMALS; CALCIUM-BINDING PROTEINS; CALPAIN; COLOR; DEER; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; SEASONS; STRESS, MECHANICAL; WATER;

CENTROPOGON SURINAMENSIS; CERVIDAE; CERVUS ELAPHUS;

EID: 80053086190     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.012     Document Type: Article

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