AGRIS - International System for Agricultural Science and Technology

Postmortem calcium chloride injection alters ultrastructure and improves tenderness of mature Chinese yellow cattle longissimus muscle

2006

Kong, B. | Diao, X. | Xiong, Y.L.


Bibliographic information
Journal of food science
Volume 71 Issue 3 ISSN 0022-1147
Pagination
p. C124-C129.
Other Subjects
Meat tenderness; Sarcomeres; Beef quality; Meat aging; Enzyme activation; Longissimus dorsi; Chinese yellow (cattle breed)
Language
English
Note
Includes references

2013-06-15
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