Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

By Elisabeth Huff Lonergan, Wangang Zhang, S. Lonergan. Meat Science, 2010

733 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Cell Biology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/60f801b5e76d9b1b30968da9f5b0a40f515a297c

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. P. Joseph
2. S. Suman

In Molecular Biology

1. M. Estévez
2. Chibuike C. Udenigwe

Citations in the corpus

• Protein oxidation in muscle foods: a review. (2011, background): “The calpain system is by many considered to be responsible for most of the post-mortem tenderization of meat due to its proteolytic activity toward key MP, and details can be found elsewhere [75, 76].”
• Myoglobin chemistry and meat color. (2013, background): “Theantioxidantmechanismswithin the skeletalmuscles becomedysfunctional once themuscle-tomeat conversion is complete (Huff-Lonergan et al. 2010).”
• Meat proteome as source of functional biopeptides (2013, background): “Proteomic studies have indicated that there could be more than 65 proteins and possibly isoforms within the sarcomere unit (Fraterman, Zeiger, Khurana, Wilm, & Rubinstein, 2007; Huff-Lonergan et al., 2010).”