Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle

Journal of Animal Science

Volumn 77, Issue 12, 1999, Pages 3230-3237

  Pringle, T D ^a   Harrelson, J M ^b   West, R L ^b   Williams, S E ^a   Johnson, D D ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Beef; Brahman; Calcium Chloride; Calpastatin; Tenderness

Indexed keywords

BOS TAURUS;

CALCIUM; CALCIUM BINDING PROTEIN; CALPASTATIN;

ANIMAL; ARTICLE; CATTLE; GENETICS; GENOTYPE; MEAT; METABOLISM; STANDARD; TASTE;

ANIMALS; CALCIUM; CALCIUM-BINDING PROTEINS; CATTLE; GENOTYPE; MEAT; TASTE;

EID: 0033254449     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1999.77123230x     Document Type: Article

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