Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound
Food Chemistry（2018）
Abstract
•Ultrasound improved the tenderness of beef during postmortem aging;•Ultrasound accelerated the activation and autolysis of μ-calpain;•Ultrasound resulted in increased degradation of desmin and troponin-T.
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Key words
M. semitendinosus,Ultrasound,Tenderness,Microstructure,Proteolysis
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