articleTop 10% cited
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
Meat Science · 2006 · Vol. 74(1) · pp. 34–43
M. Koohmaraie✉(Roman L. Hruska U.S. Meat Animal Research Center)G.H. Geesink
Calpain Protease Function and RegulationMeat and Animal Product QualityBiochemical effects in animalsCalpainCalpastatinTendernessMyofibrilMeat tendernessProteolysisTitinProteasesSarcomereDesmin
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References
Consumer evaluation of beef of known categories of tenderness.
Journal of Animal Science · 1997 · 451 citations
Consumer thresholds for establishing the value of beef tenderness.
Journal of Animal Science · 2001 · 627 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
Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
Journal of Food Science · 1966 · 390 citations
The Calpain System
Physiological Reviews · 2003 · 2,800 citations
Is Z-disk degradation responsible for postmortem tenderization?
Journal of Animal Science · 1995 · 617 citations
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