Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise

Meat Science

Volumn 75, Issue 3, 2007, Pages 406-414

  Bond, J J ^a,b   Warner, R D ^a,b  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

Author keywords

Exercise; Ions; Proteolysis; Water holding capacity

Indexed keywords

OVIS ARIES;

EID: 33845687994     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.08.005     Document Type: Article

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