Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture
The effects of μ-calpain and post-mortem storage on the strength of single muscle fibres were investigated. During the 10 min of incubation at pH 7.5, μ-calpain became evenly distributed throughout the fibre. μ-Calpain-incubation resulted in thinner ( P <0.001) Z-lines and reduced ( P <0.001)...
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Published in | Meat science Vol. 66; no. 1; pp. 105 - 112 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
2004
Elsevier |
Subjects | |
Online Access | Get full text |
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