Open AccessInfluence of Postmortem Aging of Fresh Pork Loin on Instrumental Tenderness and Abundance of a Soluble Desmin Degradation Product
Author(s) -
A. C. Outhouse,
Ken Prusa,
C. A. Fedler,
Edward M. Steadham,
Matthew D. Schulte,
E. HuffLonergan,
Steven M. Lonergan
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.094
Subject(s) - tenderness , loin , desmin , myofibril , chemistry , food science , sarcoplasm , meat tenderness , biochemistry , medicine , immunohistochemistry , endoplasmic reticulum , vimentin
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