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...
| Publié dans: | Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 3 vom: 24. März, Seite 443-54 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2013
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| Accès à la collection: | Asian-Australasian journal of animal sciences |
| Sujets: | Journal Article Review Calpains Domestic Animals Post-mortem Meat tenderization Proteolysis System |
| Accès en ligne |
Volltext |