New developments on the role of intramuscular connective tissue in meat toughness

Annual Review of Food Science and Technology

Volumn 5, Issue 1, 2014, Pages 133-153

  Purslow, Peter P ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACKGROUND FEATURES; CONNECTIVE TISSUES; COOKED MEAT; MUSCLE FIBER; STRUCTURE AND PROPERTIES;

COLLAGEN; LAKES; MUSCULOSKELETAL SYSTEM; PROTEOLYSIS;

MEATS;

CALPAIN; COLLAGEN; PEPTIDE HYDROLASE;

ANIMAL; BREEDING; CHEMISTRY; CONNECTIVE TISSUE; FOOD HANDLING; FOOD QUALITY; GENETIC POLYMORPHISM; GENETICS; HEAT; MEAT; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; POSTMORTEM CHANGE; PROTEIN DEGRADATION; REVIEW; SKELETAL MUSCLE; SOLUBILITY; TIME; ULTRASTRUCTURE;

ANIMALS; BREEDING; CALPAIN; COLLAGEN; CONNECTIVE TISSUE; FOOD HANDLING; FOOD QUALITY; FOOD TECHNOLOGY; HOT TEMPERATURE; MEAT; MUSCLE, SKELETAL; PEPTIDE HYDROLASES; PHYSICOCHEMICAL PHENOMENA; POLYMORPHISM, GENETIC; POSTMORTEM CHANGES; PROTEOLYSIS; SOLUBILITY; TIME FACTORS;

EID: 84897709132     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182628     Document Type: Article

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