Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle

Meat Science

Volumn 73, Issue 4, 2006, Pages 600-604

  Xiong, Y L ^a   Gower, M J ^a   Li, C ^b   Elmore, C A ^a   Cromwell, G L ^a   Lindemann, M D ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Electrophoresis; Pork; Proteolysis; Ractopamine; Tenderness

Indexed keywords

ANIMALIA; GLYCINE MAX; SUS SCROFA; ZEA MAYS;

EID: 33646784742     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.016     Document Type: Article

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