Concepedia

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

Fang Yang, Shengnan Jia, Jixuan Liu, Pei Gao, Dawei Yu, Qixing Jiang, Yanshun Xu, Peipei Yu, Wenshui Xia, Xiaobei Zhan

Food Chemistry · 2019 · 109 citations · 26 references

DOI

Concepts

References

26

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

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1

J. L. Melody, Steven M. Lonergan, L. J. Rowe et al. · Journal of Animal Science · 2004 · 390 citations

, , +17

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Dasong Liu, Li Liang, Wenshui Xia et al. · Food Chemistry · 2013 · 272 citations

, , +11

Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain1

L. J. Rowe, K. R. Maddock, Steven M. Lonergan et al. · Journal of Animal Science · 2004 · 264 citations

, , +16

Diaphragm adaptations in patients with COPD

Coen A. C. Ottenheijm, Leo Heunks, Richard Dekhuijzen · Respiratory Research · 2008 · 153 citations · Full text

, , +14