Effect of calcium lactate on m-calpain activity and protein degradation under oxidising conditions

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 73-78

  Kim, Yuan H Brad ^a,b   Huff Lonergan, Elisabeth ^a   Lonergan, Steven M ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Calcium lactate; Calpain; High oxygen modified atmosphere packaging; Oxidation; Protein degradation

Indexed keywords

CALCIUM LACTATE; CALPAINS; LIPID OXIDATION; LONGISSIMUS; MODEL SYSTEM; MODIFIED ATMOSPHERE; MUSCLE SYSTEM; OXIDATIVE CONDITIONS; PROTEIN DEGRADATION; SKELETAL MUSCLE;

CALCIUM; CALCIUM CHLORIDE; DEGRADATION; HYDROGEN PEROXIDE; MUSCLE; OXIDATION; OXYGEN; WATER INJECTION;

MODIFIED ATMOSPHERE PACKAGING;

CALCIUM CHLORIDE; CALCIUM LACTATE; CALPAIN 2; DESMIN; HYDROGEN PEROXIDE; OXYGEN; TROPONIN T;

ANIMAL TISSUE; ARTICLE; AUTOLYSIS; BEEF; CARCASS; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD COLOR; GAS; LIPID OXIDATION; LONGISSIMUS LUMBORUM; NONHUMAN; OXIDATION; PH MEASUREMENT; PROTEIN DEGRADATION; SKELETAL MUSCLE;

SUS;

EID: 80054042849     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.033     Document Type: Article

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