The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles

Meat Science

Volumn 69, Issue 1, 2005, Pages 17-25

  Sazili, A Q ^a,b   Parr, T ^a   Sensky, P L ^a   Jones, S W ^a   Bardsley, R G ^a   Buttery, P J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Calpastatin; Fibre types; Shear force; Sheep; Skeletal muscle

Indexed keywords

CALPASTATIN; FIBRE TYPES; SHEAR FORCE; SHEEP; SKELETAL MUSCLES;

COMPOSITION; FOOD PRODUCTS; FORCE CONTROL; MUSCLE;

MEATS;

OVIS; OVIS ARIES;

EID: 5744232449     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.021     Document Type: Article

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