Miguel Calvo




Materiales disponibles




- Bailey, AJ. y Ligh, N.O. (1989). Molecular and fibre structure of collagen, en Conective Tissue in Meat and Meat Producís. Elsevier Applied Science. Londres, 25-49.

- Bailey, M. E. Y Murdock, F. A (1991). Indigenous and exogenous enzymes of meat, en Food Enzymology Vol. 2 (Fox, P. F.,ed.) Elsevier Applied Science. Londres, 237-264.

- Briskey, E.J., Cassens RJ. y Trautman, J. (1966). Behaviour of muscle postmortem, en the physiology and biochemistry of muscle as a food. (Briskey, Cassens y Trautman eds.) The University of Wisconsin Press, Wisconsin, 181 237.

- Courts, A. (1980). Properties and use of gelatine. En: Applied Protein Chemistry. (Grant, R A, ed,). Applied Science Publishers. Londres, 1-30.

- Dutson, T.R y Pearson, AM. (1985). Postmortem conditioning of meat, en Advances in Meat Research (Pearson y Dutson eds) Avi Publishing Company. Wesport.45-72.

- Koohmaraie, M (1994). Muscle proteinases and meat ageing. Meat Sci., 36, 93-104.

- Koohmaraie, M. (1996). Biochemical factors regulating the thoughening and tenderization process of meat. Meat Science 43 (suppl) 193 - 201.

- Krishnakumar, V. y Gordon, 1. (1995). Gelatin. Food Ingredients 1, 17-22.

- Ledward, D.A (1984). Haemoproteins in meat and meat producís en Developments in Food proteins 3 (Hudson, B. J. F., ed.) Elsevier Applied Science. Londres, 33-68.

- Livingston, D. J. Y Brown, W. D. (1985). The chemistry of myoglobin and its reactions. Food Technol. 35 (5) 244-252.

- MacDougall, D. B. (1977). Colour in meat, en Sensory Properties of Foods (Birch, G. G., Brennan, J. G. Y Parker, K. J., eds) Applied Science Publishers. Londres, 59-70.

- Morrisey, P. A, Mulvihill, D. M. Y O'Neill, E.M. (1987). Functional proteins of muscle proteins, en Developments in Food Proteins-5. (Hudson, B.J.F., ed) Elsevier Applied Science. Londres, 195-256.

- Pearson, AM. y Young, RB. (1989). Post mortem changes during convergían of muscle to meat. En: Muscle and meat biochemistry. Food Science and Technology. (Schweigert y Taylor, eds.) Academic Press Inc., San Diego. 391-434.

- Penny, I.F. (1980). The enzymology of condiotining, en Developments in Meat Science-1. (Lawrie, R, ed.) Applied Science Publishers. Londres, 115-143.

- Ranken, M. D. (1984). Composition of meat: structural and analytical implications, en Developments in Food Proteins - 3. (Hudson, B. J. F. Ed) Elsevier Applied Science. Londres, 1-32.

- Regenstein, J.M. y Regenstein, C.E (1991). The chemical biology of fishes, en I ntroduction to Fish T echnology. Van Nostrand Reinholds. Nueva York, 175-183.

- Renerre, M. (2000) Oxidative processes and myoglobin. En: Antioxidants in musclefoods. Nutritional Strategies to Improve Quality. (Decker, EA, Faustman, C. y López Bote, C.J., eds.) Wiley.113-133

- Sikorski, Z.E, Kolakoska, A y Burt, J.R (1994). Cambios bioquímicos y microbianos subsiguientes a la captura en Tecnología de los Productos del mar: recursos, composición nutritiva y conservación (Sizorski, Z.E., ed.) Acribia, Zaragoza, 73-102.

- Varnam, AH. y Sutherland, J.P. (1995). Conversión del músculo en carne. En: Carne y productos cárnicos. Tecnología, química y microbiología (Serie alimentos básicos 3).Acribia, Zaragoza. 45 - 116.

- Xiong, Y.L., (1.994). Myofi brilla r protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit. Rev. Food Sci. Nutr. 34 (3) 293-320.


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