Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat

Meat Science

Volumn 73, Issue 3, 2006, Pages 395-403

  Ji, J R ^a   Takahashi, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Calcium theory; Meat tenderisation; Post mortem ageing; Post mortem changes; Sarcoplasmic calcium

Indexed keywords

ANIMALIA;

EID: 33646518594     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.010     Document Type: Article

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