Concepedia

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

R. Marino, Marzia Albenzio, Antonella della Malva, Antonella Santillo, P. Loizzo, A. Sevi

Meat Science · 2013 · 153 citations · 34 references

DOI

Concepts

References

34

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 650 citations

, , +12

Consumer thresholds for establishing the value of beef tenderness.

M.F. Miller, Mandy A. Carr, C. B. Ramsey et al. · Journal of Animal Science · 2001 · 633 citations

, , +17

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

, , +13

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

R. D. Culler, F. C. Parrish, Gary C. Smith et al. · Journal of Food Science · 1978 · 578 citations

, , +14