The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin

Meat Science

Volumn 57, Issue 1, 2001, Pages 1-12

  Hopkins, D L ^a   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Actomyosin; Inhibitor; Lamb; Proteases; Tenderness

Indexed keywords

OVIS ARIES;

EID: 0035545569     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00065-6     Document Type: Article

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