STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING

被引：36

作者：

DAVEY, CL

GILBERT, KV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03627.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：343 / &

相关论文

共 28 条

[1] SOLUBILITY AND ELECTROPHORETIC BEHAVIOR OF SOME PROTEINS OF POST-MORTEM AGED BOVINE MUSCLE
ABERLE, ED
MERKEL, RA
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 151 - +
[2] [Anonymous], 1955, OFFICIAL METHODS ANA
[3] END-GROUP ASSAY IN SOME PROTEINS OF THE KERATIN-MYOSIN GROUP
BAILEY, K
[J]. BIOCHEMICAL JOURNAL, 1951, 49 (01) : 23 - 27
[4] SOME OBSERVATIONS ON THE LOCALIZATION OF MYOSIN, ACTIN AND TROPOMYOSIN IN THE RABBIT MYOFIBRIL
CORSI, A
PERRY, SV
[J]. BIOCHEMICAL JOURNAL, 1958, 68 : 12 - &
[5] STUDIES IN MEAT TENDERNESS .2. PROTEOLYSIS AND AGING OF BEEF
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (02) : 135 - &
[6] STUDIES IN MEAT TENDERNESS .4. CHANGES IN EXTRACTABILITY OF MYOFIBRILLAR PROTEINS DURING MEAT AGING
DAVEY, CL
GILBERT, KV
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (01) : 2 - &
[7] DAVEY CL, 1967, J FOOD TECHNOL, V2, P57
[8] ALPHA-ACTININ A NEW STRUCTURAL PROTEIN FROM STRIATED MUSCLE .I. PREPARATION AND ACTION ON ACTOMYOSIN-ATP INTERACTION
EBASHI, S
EBASHI, F
[J]. JOURNAL OF BIOCHEMISTRY, 1965, 58 (01) : 7 - &
[9] CHANGES OF MYOSIN B (ACTOMYOSIN) DURING STORAGE OF RABBIT MUSCLE .2. DISSOCIATION OF MYOSIN B INTO MYOSIN A AND ACTIN AND ITS INTERACTION WITH ATP
FUJIMAKI, M
ARAKAWA, N
OKITANI, A
TAKAGI, O
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (06) : 937 - &
[10] POST-MORTEM CHANGES IN PHYSICAL + CHEMICAL PROPERTIES OF BOVINE MUSCLE
GOLL, DE
HENDERSON, DW
KLINE, EA
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 590 - &