BREAKDOWN OF CONNECTIN DURING COOKING OF MEAT

[1] SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 1038 - 1039

[2] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875

[3] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1122 - 1126

[4] Briskey E J, 1971, Adv Food Res, V19, P279

[5] DALBIS A, 1976, J BIOL CHEM, V251, P2825

[6] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[7] King N L, 1979, Meat Sci, V3, P75, DOI 10.1016/0309-1740(79)90010-X

[8] HEAT-INDUCED TENDERIZATION OF MEAT BY ENDOGENOUS CARBOXYL PROTEASES [J]. MEAT SCIENCE, 1982, 6 (02) : 137 - 148

[9] PROTEOLYTIC DEGRADATION OF CONNECTIN, A HIGH MOLECULAR-WEIGHT MYOFIBRILLAR PROTEIN, DURING HEATING OF MEAT [J]. MEAT SCIENCE, 1981, 5 (05) : 389 - 396

[10] LAWRIE RA, 1974, MEAT

[1] SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 1038 - 1039

[2] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875

[3] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1122 - 1126

[4] Briskey E J, 1971, Adv Food Res, V19, P279

[5] DALBIS A, 1976, J BIOL CHEM, V251, P2825

[6] DAVEY CL, 1967, J FOOD TECHNOL, V2, P53

[7] King N L, 1979, Meat Sci, V3, P75, DOI 10.1016/0309-1740(79)90010-X

[8] HEAT-INDUCED TENDERIZATION OF MEAT BY ENDOGENOUS CARBOXYL PROTEASES [J]. MEAT SCIENCE, 1982, 6 (02) : 137 - 148

[9] PROTEOLYTIC DEGRADATION OF CONNECTIN, A HIGH MOLECULAR-WEIGHT MYOFIBRILLAR PROTEIN, DURING HEATING OF MEAT [J]. MEAT SCIENCE, 1981, 5 (05) : 389 - 396

[10] LAWRIE RA, 1974, MEAT