Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

Meat Science

Volumn 97, Issue 2, 2014, Pages 220-222

  Balan, Prabhu ^a   Kim, Yuan H Brad ^a,b   Blijenburg, Rosanne ^a,c  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b PURDUE UNIVERSITY   (United States)

^c INHOLLAND UNIVERSITY OF APPLIED SCIENCES   (Netherlands)

Author keywords

Beef; Proteolysis; Small heat shock proteins; Tenderness

Indexed keywords

BEEF; PROTEOLYSIS;

LONGISSIMUS DORSI; MYOFIBRILLAR PROTEINS; POST MORTEM; SHEAR FORCE; SMALL HEAT SHOCK PROTEINS; TENDERNESS;

PROTEINS;

DESMIN; MUSCLE PROTEIN; SMALL HEAT SHOCK PROTEIN;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; MALE; MEAT; MECHANICAL STRESS; MUSCLE FIBRIL; PH; PROTEIN DEGRADATION; SKELETAL MUSCLE;

ANIMALS; CATTLE; DESMIN; HEAT-SHOCK PROTEINS, SMALL; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PROTEOLYSIS; STRESS, MECHANICAL;

EID: 84894496152     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.019     Document Type: Article

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