✦ LIBER ✦

Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness

✍ Scribed by T.J. ANDERSON; F.C. PARRISH JR.

Book ID: 108814033
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 265 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb04695.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SDS-PAGE Conditions for Detection of Tit

SDS-PAGE Conditions for Detection of Titin and Nebulin in Tender and Tough Bovine Muscles

✍ B. C. PATERSON; F. C. PARRISH JR. 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 256 KB

Effect of Postmortem Storage on Titin an

Effect of Postmortem Storage on Titin and Nebulin in Pork and Poultry Light and Dark Muscles

✍ J.M. PAXHIA; F.C. PARRISH JR. 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 446 KB

Structural Changes in Titin and Nebulin

Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging

✍ R. Tatsumi; K. Takahashi 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 138 KB

Consumer Acceptability of Beef Steak Ten

Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant

✍ M.F. MILLER; L.C. HOOVER; K.D. COOK; A.L. GUERRA; K.L. HUFFMAN; KS. TINNEY; C.B. 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 599 KB

EFFECT OF CHILLING TEMPERATURE ON POSTMO

EFFECT OF CHILLING TEMPERATURE ON POSTMORTEM CHANGES, MICROBIAL LOAD AND TENDERNESS IN BEEF

✍ E. E. GLOVER; E. D. ABERLE; V. E. SWEAT; F. J. BABEL; M. D. JUDGE 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 569 KB

Changes in Titin and Nebulin in Postmort

Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy

✍ JEFFERY D. FRITZ; MARION L. GREASER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 624 KB