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For: Tatsumi R, Takahashi K. Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08237.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Number Cited by Other Article(s)
1
Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat. Meat Sci 2006;73:395-403. [DOI: 10.1016/j.meatsci.2005.09.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2005] [Revised: 09/13/2005] [Accepted: 09/13/2005] [Indexed: 11/24/2022]
2
SHIMADA K, TAKAHASHI K. Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05780.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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