Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity
Danyi Ma, Yuan H. Brad Kim
Topics & Concepts
MyofibrilAutolysis (biology)TendernessHeat shock proteinProteolysisMeat tendernessChemistryNebulinWater holding capacityFood scienceProteolytic enzymesLongissimus dorsiBiochemistryBiologySarcomereCell biologyEnzymeMyocyteTitinGeneMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition