Effect of added -calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture

By Christensen M.   Young R.D.   Lawson M.A.   Larsen L.M.   Purslow P.P.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 105-112

Elsevier

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Effect of muscle type on the rate of post-mortem proteolysis in pigs

By Christensen M.   Henckel P.   Purslow P.P.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 595-601

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Involvement of cathepsins B and L in the post-mortem autolysis of mackerel muscle

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Food Research International, Vol. 30, Iss. 8, 1997-10 ,pp. : 585-591

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Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.

By Lambooij E.   Hulsegge B.   Klont R.E.   Winkelman-Goedhart H.A.   Reimert H.G.M.   Kranen R.W.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 855-862

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N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle

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Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 19-24

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