Proteolysis and tenderness in goose breast meat as affected by tumbling with calcium chloride and post-mortem time
碩士 === 東海大學 === 食品科學系 === 90 === The purposes of this study were to investigate the changes in goose breast meat pH, calpain activity, calpastatin activity and tenderness (SDS-PAGE, myofibrillar fragmentation index (MFI) and shear force) which they have effect on CaCl2 and time post slaug...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11768442806771896479 |