Caspase 3 is not likely involved in the postmortem tenderization of beef muscle

Journal of Animal Science

Volumn 86, Issue 4, 2008, Pages 960-966

  Underwood, K R ^a   Means, W J ^a   Du, M ^a  

^a UNIVERSITY OF WYOMING   (United States)

Author keywords

Beef; Caspase 3; Postmortem; Proteolysis; Tenderness

Indexed keywords

CASPASE 3; PEPTIDE HYDROLASE;

ANIMAL; ANIMAL FOOD; ARTICLE; CADAVER; CATTLE; CONSUMER; ENZYMOLOGY; HUMAN; MALE; MEAT; METABOLISM; PREDICTION AND FORECASTING; SHEAR STRENGTH; SKELETAL MUSCLE; STANDARD; TIME;

ANIMAL FEED; ANIMALS; CASPASE 3; CATTLE; CONSUMER SATISFACTION; HUMANS; MALE; MEAT; MUSCLE, SKELETAL; PEPTIDE HYDROLASES; POSTMORTEM CHANGES; PREDICTIVE VALUE OF TESTS; SHEAR STRENGTH; TIME FACTORS;

BOS;

EID: 42149127186     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0549     Document Type: Article

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