Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle

Meat Science

Volumn 44, Issue 3, 1996, Pages 151-157

  Thomson, B C ^a   Dobbie, P M ^a   Singh, K ^a   Speck, P A ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

FRIESIA;

EID: 0030273919     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00081-2     Document Type: Article

References (15)

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3. Dransfield, E. (1994). Meat Sci., 37, 391.
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5. Frazerhurst, L. F. & MacFarlane, P. (1983). NZ Patent No. 190945.
6. Goll, D. E, Young, R. B. & Stromer, M. H. (1974). Proc. Recip. Meat Conf. 27:250.
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10. Koohmaraie, M., Seidman, S. C., Schollmeyer, J. E., Dutson, T. R. & Crouse, J. D. (1987). Meat Sci., 19, 187.
11. Sainz, R. D., Thomson, B. C. & Macsood, F. N. (1992). FASEB. Proc., 6, A1968.
12. Sukuzi, K., Sorimachi, H., Ishiura, S., Hata, A., Hirai, S., Ohno, S. & Saida, J. C. (1993). Presented at the Int. Workshop on Proteolysis and Meat Quality. May 1993, Clermont-Ferrand, France.
13. Thomson, B. C., Oddy, V. H. & Sainz, R. D. (1992). NZSAP, 52, 101.
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15. Wheeler, T. L. & Koohmaraie, M. (1991). J. Anim. Sci., 69, 1559.