BREAKDOWN OF CONNECTIN DURING COOKING OF MEAT

[11] Locker R H, 1977, Meat Sci, V1, P87, DOI 10.1016/0309-1740(77)90010-9

[12] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (11) : 787 - &

[13] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .2. FURTHER EVIDENCE ON LOCATION AND NATURE OF GAP FILAMENTS [J]. JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 55 (02): : 157 - 172

[14] MYOFIBRILS OF COOKED MEAT ARE A CONTINUUM OF GAP FILAMENTS [J]. MEAT SCIENCE, 1982, 7 (03) : 189 - 196

[15] LOCKER RH, 1980, FIBROUS PROTEINS SCI, V2, P43

[16] LOCKER RH, 1982, 28TH P C EUR MEAT RE, V1, P117

[17] PRESSURE TREATMENT OF MEAT - EFFECTS ON THERMAL TRANSITIONS AND SHEAR VALUES [J]. MEAT SCIENCE, 1981, 5 (04) : 307 - 317

[18] MARUYAMA K, 1977, J BIOCHEM, V82, P347

[19] MARUYAMA K, 1980, FIBROUS PROTEINS, V2, P33

[20] NEUMAN RE, 1950, J BIOL CHEM, V184, P299

[11] Locker R H, 1977, Meat Sci, V1, P87, DOI 10.1016/0309-1740(77)90010-9

[12] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (11) : 787 - &

[13] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .2. FURTHER EVIDENCE ON LOCATION AND NATURE OF GAP FILAMENTS [J]. JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 55 (02): : 157 - 172

[14] MYOFIBRILS OF COOKED MEAT ARE A CONTINUUM OF GAP FILAMENTS [J]. MEAT SCIENCE, 1982, 7 (03) : 189 - 196

[15] LOCKER RH, 1980, FIBROUS PROTEINS SCI, V2, P43

[16] LOCKER RH, 1982, 28TH P C EUR MEAT RE, V1, P117

[17] PRESSURE TREATMENT OF MEAT - EFFECTS ON THERMAL TRANSITIONS AND SHEAR VALUES [J]. MEAT SCIENCE, 1981, 5 (04) : 307 - 317

[18] MARUYAMA K, 1977, J BIOCHEM, V82, P347

[19] MARUYAMA K, 1980, FIBROUS PROTEINS, V2, P33

[20] NEUMAN RE, 1950, J BIOL CHEM, V184, P299