The fate of the large proteins of the myofibril during tenderising treatments
- 31 December 1984
- journal article
- Published by Elsevier in Meat Science
- Vol. 11 (2), 89-108
- https://doi.org/10.1016/0309-1740(84)90008-1
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Breakdown of connectin during cooking of meatMeat Science, 1984
- Effects of Postmortem Storage and Temperature on Muscle Protein Degradation: Analysis by SDS Gel ElectrophoresisJournal of Food Science, 1983
- A MACHINE FOR MEASURING YIELD POINT IN RAW MEATJournal of Texture Studies, 1982
- Heat-induced tenderisation of meat by endogenous carboxyl proteasesMeat Science, 1982
- Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meatMeat Science, 1981
- Tensile strength of heat-coagulated myosin fibresMeat Science, 1979
- Histology of highly-stretched beef muscleJournal of Ultrastructure Research, 1976
- Structural changes in beef muscle during ageingJournal of the Science of Food and Agriculture, 1976
- The temperature coefficient of beef ageingJournal of the Science of Food and Agriculture, 1976
- Small subunits in myosinArchives of Biochemistry and Biophysics, 1967