A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals : A review

Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogen...

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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 3 vom: 24. März, Seite 443-54
1. Verfasser:	Lian, Ting (VerfasserIn)
Weitere Verfasser:	Wang, Linjie, Liu, Yiping
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Review Calpains Domestic Animals Post-mortem Meat tenderization Proteolysis System