Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin

Meat Science

Volumn 74, Issue 2, 2006, Pages 388-395

  Shen, Q W ^a   Means, W J ^a   Thompson, S A ^a   Underwood, K R ^a   Zhu, M J ^a   McCormick, R J ^a   Ford, S P ^a   Du, M ^a  

^a UNIVERSITY OF WYOMING   (United States)

Author keywords

AMPK; Glycolysis; Pork loin; PSE; Rest; Transport

Indexed keywords

SUS SCROFA;

EID: 33746185590     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.007     Document Type: Article

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