Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

Life Sciences, Anatomy, Cell Biology +13

Muscle proteinases and meat aging

M. Koohmaraie · Meat Science · 1994 · 516 citations

Agriculture, Biochemistry, Food Science +12

Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

E. Huff‐Lonergan, Takeshi Mitsuhashi, Dirk Douglas Beekman et al. · Journal of Animal Science · 1996 · 462 citations

Life Sciences, Biochemistry, Molecular Biology +17

Ca2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL MUSCLE

Wayne Alvin Busch, Marvin H. Stromer, Darrel E. Goll et al. · The Journal of Cell Biology · 1972 · 377 citations · Full text

Life Sciences, Biochemistry, Biophysics +12

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

Mette Christensen, Peter P. Purslow, Lone Melchior Larsen · Meat Science · 2000 · 232 citations

Agriculture, Food Science, Food Rheology +13