The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle

Meat Science

Volumn 58, Issue 2, 2001, Pages 167-174

  Hwang, I H ^a   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Beef; Calpain; Electrical stimulation; PH and temperature decline; Tenderness

Indexed keywords

EID: 0035634655     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00147-9     Document Type: Article

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