EFFECT OF PRERIGOR PRESSURIZATION ON THE ACTIVITY OF CALCIUM-ACTIVATED FACTOR

被引：42

作者：

KOOHMARAIE, M ^{[1
]}

KENNICK, WH ^{[1
]}

ELGASIM, EA ^{[1
]}

ANGLEMIER, AF ^{[1
]}

机构：

[1] OREGON STATE UNIV, DEPT FOOD SCI & TECHNOL, CORVALLIS, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13187.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：680 / 684

页数：5

共 29 条

[11] HATHAWAY DR, 1982, J BIOL CHEM, V257, P9072
[12] A COMPARISON OF SHORTENING AND Z-LINE DEGRADATION IN POST-MORTEM BOVINE, PORCINE, AND RABBIT MUSCLE
HENDERSON, DW
GOLL, DE
STROMER, MH
[J]. AMERICAN JOURNAL OF ANATOMY, 1970, 128 (01): : 117 - +
[13] THE EFFECT OF PRESSURIZATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS
KENNICK, WH
ELGASIM, EA
HOLMES, ZA
MEYER, PF
[J]. MEAT SCIENCE, 1980, 4 (01) : 33 - 40
[14] STORAGE AND DISPLAY-LIFE CHARACTERISTICS OF BEEF AS AFFECTED BY PRE-RIGOR PRESSURIZATION
KOOHMARAIE, M
KENNICK, WH
ELGASIM, EA
DICKSON, RL
SANDINE, WE
[J]. JOURNAL OF FOOD PROTECTION, 1983, 46 (10) : 878 - 882
[15] EFFECT OF PRE-RIGOR PRESSURIZATION ON THE RETAIL CHARACTERISTICS OF BEEF
KOOHMARAIE, M
KENNICK, WH
ELGASIM, EA
DICKSON, RL
SANDINE, WE
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 998 - 999
[16] PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT
MACFARLA.JJ
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 294 - 298
[17] Macfarlane J J, 1978, Meat Sci, V2, P281, DOI 10.1016/0309-1740(78)90029-3
[18] MELLGREN RL, 1982, J BIOL CHEM, V257, P7203
[19] EFFECT OF POSTMORTEM STORAGE AND CALCIUM ACTIVATED FACTOR ON MYOFIBRILLAR PROTEINS OF BOVINE SKELETAL-MUSCLE
OLSON, DG
PARRISH, FC
DAYTON, WR
GOLL, DE
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 117 - 124
[20] IMPROVED RESOLUTION OF MYOFIBRILLAR PROTEINS WITH SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL-ELECTROPHORESIS
PORZIO, MA
PEARSON, AM
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1977, 490 (01) : 27 - 34

← 1 2 3 →