Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

Published 2015 View Full Article

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Title
Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork
Authors
Keywords
Meat tenderness, Proteolysis, Protein cross-linking, Myosin heavy chain, Desmin, TBARS
Journal
MEAT SCIENCE
Volume 110, Issue -, Pages 174-179
Publisher
Elsevier BV
Online
2015-07-28
DOI
10.1016/j.meatsci.2015.07.022

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