Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

Research output: Contribution to journalArticleScientificpeer-review

LanguageEnglish
JournalMeat Science
Volume145
Pages375-382
Number of pages8
ISSN0309-1740
DOIs
Publication statusPublished - Nov 2018
MoE publication typeA1 Journal article-refereed

    Research areas

  • Freezing, Calpains, Proteasome, Purge loss, Shear force, PORCINE LONGISSIMUS MUSCLE, M-CALPAIN, POSTMORTEM STORAGE, BOVINE MUSCLE, MU-CALPAIN, BEEF TENDERNESS, SENSORY QUALITY, MEAT QUALITY, SHEAR FORCE, MYOFIBRILLAR PROTEINS
  • 416 Food Science

ID: 122240636