Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness

Meat Science

Volumn 71, Issue 1, 2005, Pages 205-217

  Warner, R D ^a   Dunshea, F R ^a   Ponnampalam, E N ^a   Cottrell, J J ^a  

^a Department of Primary Industries ^*  (Australia)

Author keywords

Calpain; Nitric oxide; Oxidation; Tenderness

Indexed keywords

ATMOSPHERE PACKAGING; CALPAIN; NITRIC OXIDE; TENDERNESS;

ADENOSINETRIPHOSPHATE; LIPIDS; MUSCLE; NITROGEN COMPOUNDS; OXIDATION; PROTEINS;

MEATS;

RODENTIA;

EID: 22144483430     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.04.008     Document Type: Conference Paper

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