Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork
- Author
- BEE, Giuseppe1 ; ANDERSON, Abbey L2 ; LONERGAN, Steven M2 ; HUFF-LONERGAN, Elisabeth2
[1] Agroscope Liebefeld-Posieux, Swiss Federal Research Station for Animal Production and Dairy Products (ALP), Posieux 1725, Switzerland
[2] Department of Animal Science, Iowa State University, 2278 Kildee Hall, Ames, IA 50011, United States - Source
Meat science. 2007, Vol 76, Num 2, pp 359-365, 7 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Talin: Vinculin Water-holding capacity pH μ-Calpain: Desmin
- Keyword (fr)
- Capacité rétention eau Produit carné Protéine Protéolyse Viande porc pH
- Keyword (en)
- Water holding capacity Meat product Protein Proteolysis Pork pH
- Keyword (es)
- Capacidad retención agua Producto de carne Proteína Proteolisis Carne cerdo pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18570214
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2006.12.004 
https://dx.doi.org/10.1016/j.meatsci.2006.12.004
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