The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging

Journal article

Peer reviewed

Mohammad A Ilian, Alaa El-Din Bekhit and Roy Bickerstaffe

Meat science, Vol.66(2), pp.387-397

01/02/2004

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Record Identifier: 9926517888601891
Title: The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging
Creators: Mohammad A Ilian
Alaa El-Din Bekhit
Roy Bickerstaffe
Publication Details: Meat science, Vol.66(2), pp.387-397
Academic Unit: Food Science
Publisher: Elsevier
Date published ; e-published: 01/02/2004
Language: English
Resource Type: Journal article