Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle

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Originalspråkengelska
TidskriftLebensmittel - Wissenschaft und Technologie
Volym55
Utgåva2
Sidor (från-till)483-489
Antal sidor7
ISSN0023-6438
DOI
StatusPublicerad - 2014
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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@article{13806645be974627baec298743b15305,
title = "Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle",
keywords = "Early pH decline, Glycogen phosphorylase, Creatine kinase, Water-holding capacity, Sarcoplasmic protein precipitation, WATER-HOLDING CAPACITY, LONGISSIMUS MUSCLE, EXUDATIVE CHARACTERISTICS, POST-MORTEM, PORK MUSCLE, DRIP LOSS, POSTMORTEM, BEEF, PALE, SOFT, 416 Food Science",
author = "Jiao Liu and Marita Ruusunen and Eero Puolanne and Per Ertbjerg",
year = "2014",
doi = "10.1016/j.lwt.2013.10.001",
language = "English",
volume = "55",
pages = "483--489",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "2",

}

TY - JOUR

T1 - Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat properties in porcine muscle

AU - Liu, Jiao

AU - Ruusunen, Marita

AU - Puolanne, Eero

AU - Ertbjerg, Per

PY - 2014

Y1 - 2014

KW - Early pH decline

KW - Glycogen phosphorylase

KW - Creatine kinase

KW - Water-holding capacity

KW - Sarcoplasmic protein precipitation

KW - WATER-HOLDING CAPACITY

KW - LONGISSIMUS MUSCLE

KW - EXUDATIVE CHARACTERISTICS

KW - POST-MORTEM

KW - PORK MUSCLE

KW - DRIP LOSS

KW - POSTMORTEM

KW - BEEF

KW - PALE

KW - SOFT

KW - 416 Food Science

U2 - 10.1016/j.lwt.2013.10.001

DO - 10.1016/j.lwt.2013.10.001

M3 - Article

VL - 55

SP - 483

EP - 489

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

IS - 2

ER -