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Agricultural and Food SciencesBiologyMedicine

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

E. Huff-Lonergan, S. Lonergan

2005.9.1MEAT SCIENCE

DOI: 10.1016/j.meatsci.2005.04.022

tlooto Summary

A review of key events in muscle that influence structural changes that are associated with water-holding capacity suggests degradation of key cytoskeletal proteins by calpain proteinases has a role to play in determining water-held capacity.

Abstract

Abstract is not available.

Citation format

HUFF-LONERGAN, E.; LONERGAN, S. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. MEAT SCIENCE, 2005, 71 1: 194–204.