Small heat shock proteins and toughness in intermediate pHu beef

Meat Science

Volumn 95, Issue 3, 2013, Pages 472-479

  Lomiwes, D ^a   Farouk, M M ^a   Frost, D A ^a   Dobbie, P M ^a   Young, O A ^b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Crystallin; Beef tenderness; HSP20; HSP27; Intermediate pH; Small heat shock proteins

Indexed keywords

BEEF TENDERNESS; CRYSTALLIN; HSP20; HSP27; SMALL HEAT SHOCK PROTEINS;

ANTIGEN-ANTIBODY REACTIONS;

MEATS;

CALPAIN; CATHEPSIN B; CONNECTIN; CRYSTALLIN; DESMIN; FILAMIN; HEAT SHOCK PROTEIN 20; HEAT SHOCK PROTEIN 27; MU-CALPAIN; MUSCLE PROTEIN; CALPAIN 1; SMALL HEAT SHOCK PROTEIN;

ANALYSIS; ANIMAL; AUTOLYSIS; BOVINAE; DIET; FOOD QUALITY; HUMAN; MALE; MEAT; MECHANICAL STRESS; METABOLISM; PH; POSTMORTEM CHANGE; SKELETAL MUSCLE; ΑΒ-CRYSTALLIN; ARTICLE; BEEF TENDERNESS; CATTLE; INTERMEDIATE PH;

ANIMALS; AUTOLYSIS; CALPAIN; CATHEPSIN B; CATTLE; CONNECTIN; CRYSTALLINS; DESMIN; DIET; FILAMINS; FOOD QUALITY; HSP20 HEAT-SHOCK PROTEINS; HSP27 HEAT-SHOCK PROTEINS; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; POSTMORTEM CHANGES; STRESS, MECHANICAL;

ΑΒ-CRYSTALLIN; BEEF TENDERNESS; HSP20; HSP27; INTERMEDIATE PH; SMALL HEAT SHOCK PROTEINS;

EID: 84879427100     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.022     Document Type: Article

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