Muscle protein changes post mortem in relation to pork quality traits
- 31 March 1997
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 45 (3), 339-352
- https://doi.org/10.1016/s0309-1740(96)00116-7
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Modelling post-mortem tenderisation—V: Inactivation of calpainsMeat Science, 1994
- Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrilsMeat Science, 1993
- Quality attributes of major porcine muscles: A comparison with the Longissimus LumborumMeat Science, 1993
- Titin content of beef in relation to tendernessMeat Science, 1993
- Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysisMeat Science, 1991
- The use of muscle protein solubility measurements to assess pig lean meat qualityMeat Science, 1989
- A review of the relationships of pH with physical aspects of pork qualityMeat Science, 1988
- Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedMeat Science, 1985
- On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsMeat Science, 1983
- DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILSJournal of Food Science, 1978