Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain

Journal of Animal Science

Volumn 82, Issue 11, 2004, Pages 3254-3266

  Rowe, L J ^a   Maddock, K R ^a   Lonergan, S M ^a   Huff Lonergan, E ^a,b  

^a IOWA STATE UNIVERSITY   (United States)

^b 2278 Kildee Hall ^*  (United States)

Author keywords

Beef; Calpain; Irradiation; Tenderization; Vitamin E

Indexed keywords

BOS TAURUS;

EID: 7244260588     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.82113254x     Document Type: Article

References (32)

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