Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1), 28-32
- https://doi.org/10.1111/j.1365-2621.1986.tb10828.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Effect of Prerigor Pressurization on the Activity of Calcium‐Activated FactorJournal of Food Science, 1984
- Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS-Polyacrylamide Gel ElectrophoresisJournal of Food Science, 1984
- Effect of Postmortem Storage on Cold-Shortened Bovine Muscle: Analysis by SDS-Polyacrylamide Gel ElectrophoresisJournal of Food Science, 1984
- Post-mortem changes in cytoskeletal proteins of muscleMeat Science, 1980
- Relationship between toughness and troponin T in conditioned beefMeat Science, 1979
- THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLEJournal of Food Science, 1977
- EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON THE MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL MUSCLEJournal of Food Science, 1977
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- A comparison of shortening and Z line degradation in post‐mortem bovine, porcine, and rabbit muscleJournal of Anatomy, 1970
- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967