ShareModelling postmortem tenderisation. 5. Inactivation of calpains.
Author(s) : DRANSFIELD E.
Type of article: Article
Summary
Presentation of the model for calpain activity. Example of its application to the study of in vitro intramolecular inactivation, in situ activity and enzyme inactivation at high and low temperatures. Application of this model to meat tenderizing prediction.
Details
- Original title: Modelling postmortem tenderisation. 5. Inactivation of calpains.
- Record ID : 1995-0981
- Languages: English
- Source: Meat Sci. - vol. 37 - n. 3
- Publication date: 1994
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Temperature; Enzyme
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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.
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Effect of enzymatic treatment on tenderness cha...
- Author(s) : QUAGLIA G. B., LOMBARDI M., SINESIO F., et al.
- Date : 1992
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 2
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Freezing and calcium chloride marination effect...
- Author(s) : WHIPPLE G., KOOHMARAIE M.
- Date : 1992
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 70 - n. 10
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Interdependency between chilling rate and tende...
- Author(s) : GERHARDY H.
- Date : 1995/07
- Languages : English
- Source: Fleischwirtschaft - vol. 75 - n. 7
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THE INFLUENCE OF ELECTRICAL STIMULATION AND ALT...
- Author(s) : GOLOVKIN N. A., EVELEY S. A., VOROBYOVA N. N.
- Date : 1986
- Languages : English
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