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

Cite this

@article{676c72dc913c4eabbafd7191300210db,
title = "Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin",
keywords = "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",
author = "Yuemei Zhang and Per Ertbjerg",
year = "2018",
month = "11",
doi = "10.1016/j.meatsci.2018.07.017",
language = "English",
volume = "145",
pages = "375--382",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",

}

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin. / Zhang, Yuemei; Ertbjerg, Per.

In: Meat Science, Vol. 145, 11.2018, p. 375-382.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

AU - Zhang, Yuemei

AU - Ertbjerg, Per

PY - 2018/11

Y1 - 2018/11

KW - Freezing

KW - Calpains

KW - Proteasome

KW - Purge loss

KW - Shear force

KW - PORCINE LONGISSIMUS MUSCLE

KW - M-CALPAIN

KW - POSTMORTEM STORAGE

KW - BOVINE MUSCLE

KW - MU-CALPAIN

KW - BEEF TENDERNESS

KW - SENSORY QUALITY

KW - MEAT QUALITY

KW - SHEAR FORCE

KW - MYOFIBRILLAR PROTEINS

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2018.07.017

DO - 10.1016/j.meatsci.2018.07.017

M3 - Article

VL - 145

SP - 375

EP - 382

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -