Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes (Q82391094)

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16 January 2020

title

Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes (English)

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060861%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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1

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16 January 2020

Agustin Blasco

series ordinal

4

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16 January 2020

author name string

L Zomeño

series ordinal

2

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16 January 2020

B Ariño

series ordinal

3

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16 January 2020

publication date

1 March 2004

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16 January 2020

number of pages

5

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inferred from page(s)

published in

Meat Science

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16 January 2020

volume

66

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16 January 2020

issue

3

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16 January 2020

page(s)

525-529

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Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities

16 January 2020

cites work

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7 January 2021

Endogenous skeletal muscle antioxidants

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7 January 2021

Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture.

1 reference

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7 January 2021

Free radicals and antioxidants in food and in vivo: what they do and how they work

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7 January 2021

Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig

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7 January 2021

Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork.

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7 January 2021

Assay of lipase and esterase activities in fresh pork meat and dry-cured ham

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7 January 2021

Muscle lipolysis phenomena in the processing of dry-cured ham

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7 January 2021

The effects of breed and halothane sensitivity on pig meat quality

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7 January 2021

[18] Determination of superoxide dismutase activity by purely chemical system based on NAD(P)H oOxidation

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7 January 2021

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

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7 January 2021

Stability of catalase and its potential role in lipid oxidation in meat

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7 January 2021

Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs

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7 January 2021

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi.

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7 January 2021

Endogenous proteolytic enzymes in chicken muscles. Differences among strains with different growth rates and protein efficiencies

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7 January 2021

Examination of cathepsins B, D, H and L activities in dry-cured hams

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7 January 2021

The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.

1 reference

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7 January 2021

10.1016/S0309-1740(03)00155-4

Identifiers

DOI

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16 January 2020

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