The development of meat tenderness is likely to be compartmentalised by ultimate pH

Meat Science

Volumn 96, Issue 1, 2014, Pages 646-651

  Lomiwes, D ^a   Farouk, M M ^a   Wu, G ^a   Young, O A ^b  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Calpain; Beef; Cathepsin B; Compartmentalisation; Tenderness; Ultimate pH

Indexed keywords

CALPAINS; CATHEPSIN B; COMPARTMENTALISATION; LONGISSIMUS DORSI; LOW MOLECULAR WEIGHT; MYOFIBRILLAR PROTEINS; RAPID DEGRADATION; TENDERNESS;

ANTIGEN-ANTIBODY REACTIONS; BEEF;

MEATS;

CALPAIN; CALPAIN 1; CATHEPSIN B; CONNECTIN; DESMIN; FILAMIN; MU-CALPAIN; MUSCLE PROTEIN; NEBULIN;

Μ-CALPAIN; ANIMAL; ARTICLE; AUTOLYSIS; BEEF; CATTLE; CHEMISTRY; COMPARTMENTALISATION; MEAT; METABOLISM; MUSCLE FIBRIL; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN INTAKE; SKELETAL MUSCLE; TENDERNESS; ULTIMATE PH;

Μ-CALPAIN; BEEF; CATHEPSIN B; COMPARTMENTALISATION; TENDERNESS; ULTIMATE PH;

ANIMALS; AUTOLYSIS; CALPAIN; CATHEPSIN B; CATTLE; CONNECTIN; DESMIN; DIETARY PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FILAMINS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PROTEOLYSIS;

EID: 84884406814     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.022     Document Type: Article

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