The use of muscle enzymes as predictors of pork meat quality

By F. Toldrá, M. Flores. 2000

96 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/39588587ebd8d760021365d496678238cb5c71ba

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. D. Dave
2. A. Ghaly

In Molecular Biology

1. D. Dave
2. A. Ghaly

Citations in the corpus

• Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review (2011, background): “Postmortem breakdown of polypeptides are the result of tissue proteases and is responsible for flavour and is textural changes in meat (Toldra and Flores, 2000).”