Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation

Tutkimustuotos: Artikkelijulkaisu › Artikkeli › Tieteellinen › vertaisarvioitu

Alkuperäiskieli	englanti
Lehti	Meat Science
Vuosikerta	198
Sivumäärä	8
ISSN	0309-1740
DOI - pysyväislinkit	https://doi.org/10.1016/j.meatsci.2022.109094
Tila	Julkaistu - huhtik. 2023
OKM-julkaisutyyppi	A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

1-s2.0-S030917402200362X-mainLopullinen julkaistu versio, 3,83 MBLisenssi: CC BY

@article{be1c57012db84c2fad6ead827a44cb24,

title = "Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation",

keywords = "Calpain, Particle size, Pre-rigor temperature, Protein degradation, Protein denaturation, Water-holding capacity, 416 Food Science",

author = "Jian Lyu and Eero Puolanne and Per Ertbjerg",

year = "2023",

month = apr,

doi = "10.1016/j.meatsci.2022.109094",

language = "English",

volume = "198",

journal = "Meat Science",

issn = "0309-1740",

publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation

AU - Lyu, Jian

AU - Puolanne, Eero

AU - Ertbjerg, Per

PY - 2023/4

Y1 - 2023/4

KW - Calpain

KW - Particle size

KW - Pre-rigor temperature

KW - Protein degradation

KW - Protein denaturation

KW - Water-holding capacity

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2022.109094

DO - 10.1016/j.meatsci.2022.109094

M3 - Article

C2 - 36608417

SN - 0309-1740

VL - 198

JO - Meat Science

JF - Meat Science

ER -