Journal article

Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning

MP Rees, GR Trout, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2002

DOI: 10.1016/S0309-1740(01)00188-7

University of Melbourne Researchers

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15Web of Science
18Scopus

Keywords

Temperature Conditioning
Cold Toughening
Myofibrillar Proteins
Paratropomyosin
Tenderization
Food Science & Technology
Life Sciences & Biomedicine
Beef Tenderness
Ageing
Calpain-Ii
Length
Actin
Skeletal-Muscle
Pork Hot Boning
Postmortem Glycolytic Rate
Science & Technology