Effect of postmortem storage on activity of μ- and m-calpain in five bovine muscles

Journal of Animal Science

Volumn 85, Issue 10, 2007, Pages 2670-2681

  Camou, J P ^a,b   Marchello, J A ^a   Thompson, V F ^a   Mares, S W ^a   Goll, D E ^a  

^a UNIVERSITY OF ARIZONA   (United States)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

calpain; m calpain; Meat tenderness; Postmortem muscle; Zymogram

Indexed keywords

CALPAIN; M CALPAIN; M-CALPAIN; MU CALPAIN; MU-CALPAIN; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; CATTLE; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; PH; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CALPAIN; CATTLE; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT; MOLECULAR WEIGHT; MUSCLE, SKELETAL; TEMPERATURE; TIME FACTORS;

BOVINAE;

EID: 35348931228     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0164     Document Type: Article

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