reviewTop 1% cited
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
Meat Science · 2010 · Vol. 86(1) · pp. 184–195
Elisabeth Huff Lonergan✉(Iowa State University)Wangang Zhang(Iowa State University)Steven M. Lonergan(Iowa State University)
Meat and Animal Product QualityCalpain Protease Function and RegulationMuscle Physiology and DisordersMyofibrilMyosinTendernessCell biologyIntracellularBiochemistryFunction (biology)Protein degradationChemistryMeat tenderness
MeSH terms
MeatMuscle ProteinsOxidation-ReductionPeptide HydrolasesPostmortem ChangesQuality ControlMuscle, SkeletalChemical Phenomena
Citations
760
FWCI
45.91
field-weighted impact
References
146
Percentile
100%
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Citations per year
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References
Protein S-nitrosylation: a physiological signal for neuronal nitric oxide
Nature Cell Biology · 2001 · 1,399 citations
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
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine · 1990 · 1,138 citations
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Meat Science · 2007 · 421 citations
Tenderness – An enzymatic view
Meat Science · 2009 · 402 citations
Intramuscular connective tissue and its role in meat quality
Meat Science · 2005 · 431 citations
A cold shortening effect in beef muscles
Journal of the Science of Food and Agriculture · 1963 · 573 citations
Protein S-nitrosylation: purview and parameters
Nature Reviews Molecular Cell Biology · 2005 · 2,120 citations
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