SciELO - Scientific Electronic Library Online

SciELO - Scientific Electronic Library Online

Referencias del artículo

SIERRA, V. et al. Tenderización post-mortem de la carne de los distintos biotipos amparados por la IGP Ternera Asturiana. Arch. zootec. [online]. 2011, vol.60, n.231, pp.333-336. ISSN 0004-0592.

    Aldai, N., Murray, B.E., Oliván, M., Martínez, A., Troy, D.J., Osoro, K. and Nájera, A.I. 2006. The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls. Meat Sci., 72: 486-495. [ Links ]

    Koohmaraie, M. and Geesink, G.H. 2006. Contribution of post-mortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci., 74: 34-43. [ Links ]

    Oliván, M., Martínez, A., Osoro, K., Sañudo, C., Panea, P., Olleta, J.L., Campo, M.M., Oliver, M.A., Serra, X., Gil, M. and Piedrafita, J. 2004. Effect of muscular hypertrophy on physicochemical, biochemical and texture traits of meat from yearling bulls. Meat Sci., 68: 567-575. [ Links ]

    Pomponio, L., Ertbjerg, P., Karlsson, A.H., Costa, L.N. and Lametsch, R. 2010. Influence of early pH decline on calpain activity in porcine muscle. Meat Sci., 85: 110-114. [ Links ]

    Sierra, V., Guerrero, L., Fernández-Suárez, V. Martínez, A., Castro, P., Osoro, K. Rodríguez-Colunga, M.J., Coto-Montes, A. and Oliván, M. 2010. Eating quality of beef from biotypes included in the PGI Ternera Asturiana showing distinct physicochemical characteristics and tenderization pattern. Meat Sci., 86: 343-351. [ Links ]

    Veiseth, E., Shackelford, S.D., Wheeler, T.L. and Koohmaraie, M. 2001. Effect of post-mortem storage on mu-calpain and mu-calpain in ovine skeletal muscle. J. Anim. Sci., 70: 3035-3043. [ Links ]