Alterations in the Sarcoplasmic Protein Fraction of Beef Muscle with Postmortem Aging and Hydrodynamic Pressure Processing

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Bowker, Brian C ^a   Fahrenholz, Timothy M ^b   Sarnoski, Paul J ^b   Solomon, Morse B ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Aging; Beef; Hydrodynamic pressure processing; Sarcoplasmic proteins; Tenderness

Indexed keywords

MUSCLE PROTEIN; PEPTIDE FRAGMENT;

ANIMAL; ARTICLE; CAPILLARY ELECTROPHORESIS; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MEAT; MEAT INDUSTRY; MECHANICS; METHODOLOGY; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PRESSURE; PROTEIN INTAKE; QUALITY CONTROL; REVERSED PHASE LIQUID CHROMATOGRAPHY; SARCOPLASMIC RETICULUM; SHEAR STRENGTH; SKELETAL MUSCLE; SOLUBILITY;

ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; DIETARY PROTEINS; ELECTROPHORESIS, CAPILLARY; FOOD STORAGE; MEAT; MEAT-PACKING INDUSTRY; MECHANICAL PHENOMENA; MOLECULAR WEIGHT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PEPTIDE FRAGMENTS; PHYSICOCHEMICAL PHENOMENA; PRESSURE; QUALITY CONTROL; SARCOPLASMIC RETICULUM; SHEAR STRENGTH; SOLUBILITY;

EID: 84861994972     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02735.x     Document Type: Article

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