Concepedia

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

W.G. Zhang, Steven M. Lonergan, Matt A. Gardner, E. Huff‐Lonergan

Meat Science · 2006 · 168 citations · 34 references

DOI

Concepts

References

34

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

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On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

, , +6

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

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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

, , +17

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Lars Kristensen, Peter P. Purslow · Meat Science · 2001 · 428 citations

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