Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

Meat Science

Volumn 80, Issue 2, 2008, Pages 511-521

  Cottrell, J J ^a,b   McDonagh, M B ^b   Dunshea, F R ^b   Warner, R D ^a,b  

^a VICTORIA UNIVERSITY   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Glycolysis; Lamb; Nitric oxide synthase; NOS; Tenderness

Indexed keywords

OVIS; OVIS ARIES;

EID: 49649084488     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.002     Document Type: Article

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