ShareAction of cathepsin B on intramuscular collagen under conditions simulating conventional aging of meat. A calorimetric study.
Author(s) : BELTRAN J. A., GALAN J., JAIME I., RONCALES P.
Type of article: Article
Summary
It is shown that cathepsin B acts on intramuscular collagen under conditions prevailing in conventional aging of meat.
Details
- Original title: Action of cathepsin B on intramuscular collagen under conditions simulating conventional aging of meat. A calorimetric study.
- Record ID : 1995-0972
- Languages: English
- Source: Sci. Aliments - vol. 14 - n. 4
- Publication date: 1994/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Deterioration; Ageing (meat); Proteolysis; Enzyme
-
Enzymes in the meat industry.
- Author(s) : ETHERINGTON D. J., BARDSLEY R. G.
- Date : 1995
- Languages : English
- Source: In: Enzymes Food Process., Blackie Acad. Prof., Glasgow - ed. 2; 144-189; 225 ref.
View record
-
Structural weakening of intramuscular connectiv...
- Author(s) : NISHIMURA T., HATTORI A., TAKAHASHI K.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 1
View record
-
THE INFLUENCE OF VARIOUS TEMPERATURES AND STORA...
- Author(s) : KNECHTEL W., GROSSKLAUS R.
- Date : 1983/09
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 9
View record
-
PROTEOLYTIC CHARACTERISTICS OF SURFACE MICROFLO...
- Author(s) : ZAWADZKI Z.
- Date : 1982
- Languages : Polish
- Source: Med. weter. - vol. 38 - n. 7
View record
-
ENZYME LEVELS IN RAW MEAT AFTER LOW DOSE IONIZI...
- Author(s) : LAKRITZ L., MAERKER G.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 23 - n. 2
View record