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Niewiarowicz Niewiarowicz (1956)
Changes in the amino‐acid content and peptides during aging of beef and porkPrzemys Spozywezy, 10
C. Bodwell, A. Pearson (1964)
The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic SubstratesaJournal of Food Science, 29
C. Wyatt, E. Day (1963)
Autoxidation of Fish Oils. II. Changes in the Carbonyl Distribution of Autoxidizing Salmon Oilsa,bJournal of Food Science, 28
Balls Balls (1938)
Enzyme action in food products at low temperatureIce and Cold Storage, 41
B. Marsh, P. Woodhams, N. Leet (1966)
Studies in Meat Tenderness. I. Sensory and Objective Assessments of TendernessJournal of Food Science, 31
Leinati Leinati (1957)
Investigations on the aging of meat from slaughtered animals by means of electrophoretic and chromatographic methodsArch, exptl. Veterinarmed, 11
J. Shewan, N. Jones (1957)
Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of qualityJournal of the Science of Food and Agriculture, 8
Hodgkiss Hodgkiss, Jones Jones (1955)
The free amino acids of fish. Post‐mortem changes in sterile skeletal muscle of North Sea Codling Gadus callarius)Biochem. J., 61
R. Locker (1960)
Proteolysis in the storage of beefJournal of the Science of Food and Agriculture, 11
J. Sharp (1963)
Aseptic autolysis in rabbit and bovine muscle during storage at 37Journal of the Science of Food and Agriculture, 14
H. Weber, H. Portzehl (1952)
Muscle contraction and fibrous muscle proteins.Advances in protein chemistry, 7
C. Radouco-Thomas, C. Lataste-Dorolle, R. Zender, R. Busset, H. Meyer, R. Mouton (1959)
THE ANTI‐AUTOLYTIC EFFECT OF EPINEPHRINE IN SKELETAL MUSCLE: NON‐ADDITIVE PROCESS FOR PRESERVATION OF MEATa,bJournal of Food Science, 24
M. Fujimaki, F. Deatherage (1964)
Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion-Exchange Cellulosea,bJournal of Food Science, 29
R. Zender, C. Lataste-Dorolle, R. Collet, P. Rowiński, R. Mouton (1958)
ASEPTIC AUTOLYSIS OF MUSCLE: BIOCHEMICAL AND MICROSCOPIC MODIFICATIONS OCCURRING IN RABBIT AND LAMB MUSCLE DURING ASEPTIC AND ANAEROBIC STORAGEJournal of Food Science, 23
SUMMARY The proteolytic changes which occur in the longissimus dorsi muscles of beef carcasses during 30 days' aging at 2°C give rise to a mean increase of nonprotein nitrogen of 0.045mM/g meat, representing a degradation of 2.3% of the meat protein. The tenderizing and proteolysis which occur during aging are not related, for differences in the rates of tenderizing among carcasses arc not paralleled by similar differences in the rates of proteolysis. Bacterial action is not responsible for the observed proteolytic and tenderizing changes.
Journal of Food Science – Wiley
Published: Mar 1, 1966
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