The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle

Meat Science

Volumn 58, Issue 2, 2001, Pages 135-144

  Hwang, I H ^a   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Beef; Calpain; Electrical stimulation; High and low voltage; PH; Tenderness

Indexed keywords

EID: 0035609237     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00141-8     Document Type: Article

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