THE EFFECTS OF CONDITIONING ON MEAT COLLAGEN .2. DIRECT BIOCHEMICAL-EVIDENCE FOR PROTEOLYTIC DAMAGE IN INSOLUBLE PERIMYSIAL COLLAGEN AFTER CONDITIONING

被引：30

作者：

STANTON, C ^{[1
]}

LIGHT, N ^{[1
]}

机构：

[1] DORSET INST HIGHER EDUC,DEPT CATERING & HOTEL MANAGEMENT,DIV FOOD STUDIES,POOLE BH12 5BB,DORSET,ENGLAND

来源：

MEAT SCIENCE | 1988年 / 23卷 / 03期

关键词：

D O I：

10.1016/0309-1740(88)90033-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：179 / 199

页数：21

共 32 条

[1] MEAT TENDERNESS - IMMUNOFLUORESCENT LOCALIZATION OF THE ISOMORPHIC FORMS OF COLLAGEN IN BOVINE MUSCLES OF VARYING TEXTURE [J].

BAILEY, AJ ;

RESTALL, DJ ;

SIMS, TJ ;

DUANCE, VC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (02) :203-210

[2]

BAILEY AJ, 1980, COMPREHENSIVE BI 1 B, V19, P299

[3]

BAILEY AJ, 1987, ADV MEAT RES, V4, P305

[4] FLUORIMETRIC ASSAYS FOR CATHEPSIN-B AND CATHEPSIN-H WITH METHYLCOUMARYLAMIDE SUBSTRATES [J].

BARRETT, AJ .

BIOCHEMICAL JOURNAL, 1980, 187 (03) :909-912

[5] ELASTIN CONTENT OF VARIOUS MUSCLES OF BEEF ANIMALS [J].

BENDALL, JR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (12) :553-&

[6]

BORDIER C, 1979, J BIOL CHEM, V254, P2565

[7]

Dutson T. R., 1974, Journal of Food Technology, V9, P43

[8]

Etherington D. J, 1987, COLLAGEN FOOD ADV ME, V4, P351

[9] CONDITIONING OF MEAT FROM DIFFERENT SPECIES - RELATIONSHIP BETWEEN TENDERIZING AND THE LEVELS OF CATHEPSIN-B, CATHEPSIN-L, CALPAIN-I, CALPAIN-II AND BETA-GLUCURONIDASE [J].

ETHERINGTON, DJ ;

TAYLOR, MAJ ;

DRANSFIELD, E .

MEAT SCIENCE, 1987, 20 (01) :1-18

[10]

ETHERINGTON DJ, 1980, CIBA F S, V75, P87

← 1 2 3 4 →