POSTMORTEM DEGRADATION OF TITIN AND NEBULIN OF BEEF STEAKS VARYING IN TENDERNESS

被引：31

作者：

ANDERSON, TJ ^{[1
]}

PARRISH, FC ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04695.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：748 / 749

页数：2

共 14 条

[1]

LASALLE F, 1983, J CELL BIOL, V97, P258

[2]

Locker R H, 1977, Meat Sci, V1, P87, DOI 10.1016/0309-1740(77)90010-9

[3] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .4. EVIDENCE FOR MOVEMENT OF GAP FILAMENTS THROUGH Z-LINE, USING N2-LINE AND M-LINE AS MARKERS [J].

LOCKER, RH ;

LEET, NG .

JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 56 (01) :31-38

[4]

LOCKER RH, 1984, FOOD MICROSTRUCT, V3, P17

[5] HISTOLOGY OF HIGHLY-STRETCHED BEEF MUSCLE .2. FURTHER EVIDENCE ON LOCATION AND NATURE OF GAP FILAMENTS [J].

LOCKER, RH ;

LEET, NG .

JOURNAL OF ULTRASTRUCTURE RESEARCH, 1976, 55 (02) :157-172

[6] EFFECT OF POSTMORTEM STORAGE ON DEGRADATION OF THE MYOFIBRILLAR PROTEIN TITIN IN BOVINE LONGISSIMUS MUSCLE [J].

LUSBY, ML ;

RIDPATH, JF ;

PARRISH, FC ;

ROBSON, RM .

JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1787-&

[7] 30,000-DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLE [J].

MACBRIDE, MA ;

PARRISH, FC .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1627-1629

[8] A SENSORY PANEL AND CHEMICAL-ANALYSIS OF CERTAIN BEEF CHUCK MUSCLES [J].

PATERSON, BC ;

PARRISH, FC .

JOURNAL OF FOOD SCIENCE, 1986, 51 (04) :876-&

[9] DETERMINATION OF PROTEINS IN TRIS BUFFER BY BIURET REACTION [J].

ROBSON, RM ;

GOLL, DE ;

TEMPLE, MJ .

ANALYTICAL BIOCHEMISTRY, 1968, 24 (02) :339-&

[10] IDENTIFICATION OF AN N2-LINE PROTEIN OF STRIATED-MUSCLE [J].

WANG, K ;

WILLIAMSON, CL .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA-BIOLOGICAL SCIENCES, 1980, 77 (06) :3254-3258

← 1 2 →