Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses

Meat Science

Volumn 52, Issue 1, 1999, Pages 71-79

  Morton, J D ^a   Bickerstaffe, R ^a   Kent, M P ^a   Dransfield, E ^b   Keeley, G M ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b CEMAGREF   (France)

Author keywords

Electrical stimulation; Enzymes; Temperature; Texture; Toughness

Indexed keywords

ANIMALIA;

EID: 0042351258     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00150-8     Document Type: Article

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