1998
DOI: 10.1016/s0309-1740(97)00083-1
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Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit

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Cited by 45 publications
(37 citation statements)
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“…Taste -Bitterness has been observed in some works done with CaCl 2 injection or immersion (Morgan et al, 1991;Pérez et al, 1998). Although taste hedonic evaluation by untrained consumers showed a wide distribution of scores (Figure 2), there was a consistent perception of taste differences.…”
Section: Resultsmentioning
confidence: 90%
“…Taste -Bitterness has been observed in some works done with CaCl 2 injection or immersion (Morgan et al, 1991;Pérez et al, 1998). Although taste hedonic evaluation by untrained consumers showed a wide distribution of scores (Figure 2), there was a consistent perception of taste differences.…”
Section: Resultsmentioning
confidence: 90%
“…Apparent viscosity of protein extracts was significantly higher (P < 0.001) in pork than in shark (Fig. 4A), probably as a result of higher endogenous enzymatic activity as storage temperature was increased; the overall result was myofibrils destruction and protein unfolding (Pérez, Escalona, & Guerrero Legarreta, 1998). This fact promoted an increase in protein hydrodynamic radius (Steffe, 1996).…”
Section: Apparent Viscosity Of Protein Extracts and Emulsionsmentioning
confidence: 98%
“…It has been suggested to accelerate the tenderization process in the muscles (Morgan et al, 1991;Boleman et al, 1995;Kerth et al, 1995). Perez et al (1998) reported improved tenderness of meat obtained from chicken, horse, cattle and rabbit by calcium chloride injection. The injection of calcium chloride has been thought to improve tenderness by regulating activities of the endogenous proteolytic system (Nurmahmudi and Sams, 1997;Polidori et al, 2000).…”
Section: Introductionmentioning
confidence: 99%