Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.

Wang, Daoying

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. [electronic resource] - Food chemistry Nov 2013 - 675-9 p. digital

Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2013.04.034 doi


Actomyosin--chemistry
Animals
Cathepsin B--analysis
Cathepsin D--analysis
Cathepsin L--analysis
Cooking--methods
Ducks
Meat--analysis
Muscle, Skeletal--chemistry
Temperature