Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Meat Science

Volumn 94, Issue 3, 2013, Pages 289-296

  Kim, Y H B ^b   Lonergan, S M ^a   Grubbs, J K ^a   Cruzen, S M ^a   Fritchen, A N ^a   della Malva, A ^c   Marino, R ^c   Huff Lonergan, E ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Beef; Electrical stimulation; Proteolysis; Round muscles; Tenderness

Indexed keywords

ELECTRICAL STIMULATIONS; LONGISSIMUS DORSI; METABOLIC PROTEINS; QUALITY CHANGE; SENSORY EVALUATION; SOLUBLE FRACTION; TENDERNESS; WESTERN BLOTS;

ANTIGEN-ANTIBODY REACTIONS; BEEF; MEATS; PROTEINS; PROTEOLYSIS;

MUSCLE;

BOVINAE;

CALPAIN; MU-CALPAIN; TROPONIN T; CALPAIN 1;

ANALYSIS; ANIMAL; AUTOPSY; BOVINAE; ELECTROSTIMULATION; MEAT; METABOLISM; PH; POSTMORTEM CHANGE; PROCEDURES; PROTEIN DEGRADATION; SKELETAL MUSCLE; TEMPERATURE; TWO DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS; ARTICLE; CATTLE; METHODOLOGY;

ANIMALS; AUTOPSY; CALPAIN; CATTLE; ELECTRIC STIMULATION; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PROTEOLYSIS; TEMPERATURE; TROPONIN T; TWO-DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS;

EID: 84876330190     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.013     Document Type: Article

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