articleTop 1% cited
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
Meat Science · 2001 · Vol. 58(1) · pp. 17–23
Lars Kristensen✉(Royal Agricultural University)Peter P. Purslow(Royal Agricultural University)
Meat and Animal Product QualityMuscle metabolism and nutritionExercise and Physiological ResponsesAgeingMyofibrilCytoskeletonChemistryDesminShrinkageWater holding capacityProteolysisExtracellularBiophysics
Citations
426
FWCI
11.70
field-weighted impact
References
23
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99%
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Citations per year
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References
Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.
Journal of Animal Science · 1996 · 459 citations
Is Z-disk degradation responsible for postmortem tenderization?
Journal of Animal Science · 1995 · 617 citations
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