Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalMeat Science
Volume145
Pages (from-to)375-382
Number of pages8
ISSN0309-1740
DOIs
Publication statusPublished - Nov 2018
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Freezing
  • Calpains
  • Proteasome
  • Purge loss
  • Shear force
  • PORCINE LONGISSIMUS MUSCLE
  • M-CALPAIN
  • POSTMORTEM STORAGE
  • BOVINE MUSCLE
  • MU-CALPAIN
  • BEEF TENDERNESS
  • SENSORY QUALITY
  • MEAT QUALITY
  • SHEAR FORCE
  • MYOFIBRILLAR PROTEINS
  • 416 Food Science

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