Open AccessFree Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef
Author(s) -
Brianna J. Buseman,
Tanya Weber,
J. A. Nasados,
P. D. Bass,
Jessie B Van Buren,
Jessica M Lancaster,
Jaxon H. Smart,
M. E. Doumit,
Gordon K. Murdoch,
William J. Price,
K. Insausti,
M. J. Colle,
Brianna J. Buseman,
Tanya Weber,
J. A. Nasados,
P. D. Bass,
Jessie B Van Buren,
Jessica M Lancaster,
Jaxon H. Smart,
M. E. Doumit,
Gordon K. Murdoch,
William J. Price,
K. Insausti,
M. J. Colle
Publication year - 2020
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb.10635
Subject(s) - tenderness , stimulation , calcium , calpain , chemistry , meat tenderness , zoology , anatomy , food science , medicine , biochemistry , biology , organic chemistry , enzyme