Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat
Investigation on Autolytic Processes and Microstructural Changes in Red Deer Meat
Leila A. Kaimbayeva1,*, Elena S. Malysheva2, Rashit Kazikhanov3 and Saule R. Kazikhanova4
Fig. 1.
Correlation of proteolytic activity of cathepsin D in the muscular fibers of red deer meat with regards to the length of autolysis.
Fig. 2.
Correlation of proteolytic activity of calpain in the muscular fibers of red deer meat with regards to the length of autolysis.
August 2018
Vol. 50, Iss. 4, Pages 1199-1600
