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Post mortem proteolytic degradation of myosin heavy chain in skeletal muscle of Atlantic cod
(Doctoral thesis; Doktorgradsavhandling, 2011-01-28)
One of the most important parameters of quality regarding meat both from mammals and fish is texture. The post mortem degradation of muscle and connective tissue proteins during tenderization of meat from warm-blooded animals is unwanted in fish due to a loss of product quality. Soft fillet and gaping are common problems both in wild and farmed cod and have huge impact on the quality and the consumers’ ...