Pressure-induced conversion of α-connectin to β-connectin
Authors:
- 1 January 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 32 (2) , 237-243
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Breakdown of connectin during cooking of meatMeat Science, 1984
- The fate of the large proteins of the myofibril during tenderising treatmentsMeat Science, 1984
- Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilMeat Science, 1984
- Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus MuscleJournal of Food Science, 1983
- Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meatMeat Science, 1981
- The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristicsMeat Science, 1980
- Meat tenderness and the gap filamentsMeat Science, 1977
- PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESSJournal of Food Science, 1977
- New Concepts in Meat Processing1975
- PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENTJournal of Food Science, 1973