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Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization

机译：浆膜后肉类嫩化机制：肉类嫩化钙理论

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Koui TAKAHASHI;
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年度 1999
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1. Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization [J] . Koui TAKAHASHI Animal Science Journal . 1999,第1期

机译：尸体老化过程中肉的嫩化机制：肉嫩化的钙理论
2. Post-mortem tenderization of spent layers breast meat with calcium chloride [J] . Okubanjo A. O., Omojola A. B, Olusola, African Journal of Food Science . 2011,第2期

机译：废层胸肉与氯化钙的尸体嫩化
3. Effect of post-mortem calcium chloride injection on tenderization of sheep meat [J] . S.K. MENDIRATTA, V. LAKSHMANAN, V. KESAVA RAO Journal of Food Science and Technology . 1999,第2期

机译：验尸氯化钙注射液对绵羊肉嫩化的影响
4. Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage [C] . Ramezani R, Aminlari M., Fallahi H ICoMST 2011;International conference of meat science and technology . 2012

机译：化学修饰的大豆蛋白和软化嫩肉对香肠品质属性的影响
5. Characterization of callipyge phenotype effects on lamb skeletal muscle and meat tenderization of longissimus dorsi muscle by high ultimate pH. [D] . Zhang, Shenglan. 1999

机译：高终pH值对羊羔骨骼肌和背最长肌肉嫩化的愈伤组织表型的影响。
6. Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat [O] . K. Narsaiah, Shyam N. Jha, Suresh K. Devatkal, 2011

机译：叶片嫩化剂和石榴果制品对山羊肉的嫩化作用
7. A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review [O] . Ting Lian, Linjie Wang, Yiping Liu 2013

机译：Calpains在家畜死后肉类嫩化中作用的新见解：综述
8. Development of Hydrodyne process for tenderizing meat. Quarterly report [R] . Long, J. 1995

机译：开发用于嫩化肉的Hydrodyne工艺。季度报告

Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization

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