Tenderization of culled chicken meat with antemortem injection of proteolytic enzyme.
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چکیده
منابع مشابه
Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef.
The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1990
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.37.104