BIBLIOGRAFÍA
- Aktas , M. and Kaya , M. 2001 . The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. . European Food Research and Technology , 213 : 88 – 94 .
- Berge , P. , Ertbjerg , P. , Melchior , L. , Astruc , T. , Vignon , X. and Moller , A. J. 2001 . Tenderization of beef by lactic acid injected at different times postmortem. . Meat Science , 57 : 347 – 357 .
- Forrest , J. C. , Aberle , E. D. , Hedrich , H. D. , Hudge , M. D. and Merkel , R. A. 1979 . Fundamentos de ciencia de la carne 21 – 68 . Zaragoza, España : Editorial Acribia .
- Jaarseveld , F. P. , Naudé , R. J. and Oelofsen , W. 1997 . The effects of Ca Ions, EGTA and storage time on myofibrillar protein degradation, levels of Ca2+ dependent proteases and cathepsins B, H. L, D of ostrich skeletal muscle. . Meat Science , 45 : 517 – 529 .
- Koomaraie , M. , Whipple , G. and Crouse , J. D. 1990 . Acceleration of postemortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. . Journal of Animal Science , 68 : 1278
- Morgan , J. B. , Miller , R. K. , Mendez , F. M. , Hale , D. S. and Savell , J. W. 1991 . Using calcium chloride injection to improve tenderness of beef from mature cows. . Journal of Animal Science , 69 : 4469 – 4476 .
- Pérez-Chabela , M. L. , Escalona , H. and Guerrero , I. 1998 . Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit. . Meat Science , 48 : 125 – 134 .
- Steen , D. , Claeys , E. , Uytterhaegen , L. , De Smet , S. and Demeyer , D. 1997 . Early postmortem conditions and the calpains/calpastatin system in relation to tenderness. . Journal of Animal Science , 78 : 2589 – 2594 .
- Thompson , J. 2002 . Managing meat tenderness. . Meat Science , 62 : 295 – 308 .
- Uytterhaegen , L. , Claseys , E. and Demeyer , D. 1994 . Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility. . Journal of Animal Science , 72 : 1209 – 1223 .
- Velazco , J. 1999 . Los músculos: Características, funcionalidad y su relación con el rendimiento de corte. . Carnetec , 6 : 42 – 44 .
- Wheeler , T. L. , Crouse , J. D. and Koomaraie , M. 1992 . The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. . Journal of Animal Science , 70 : 3451 – 3457 .
- Wheeler , T. L. , Koohmaraie , M. and Shackelford , S. D. 1997b . Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef. . Journal of Animal Science , 75 : 2652 – 2660 .
- Wheeler , T. L. , Shakelford , S. D. , Johnson , L. P. , Miller , M. F. , Miller , R. K. and Koohmaraie , M. 1997a . A comparison of Warner-Bratzler shear force assessment within and among institutions. . Journal of Animal Science , 75 : 2423 – 2432 .