Open AccessSarcoplasmic Reticulum Membrane Instability Caused by Dietary Fat Source May Affect Early Postmortem Tenderization of Beef
Author(s) -
Flávio Antônio de Sá Ribeiro,
Katherine Domenech-Pérez,
Nemesio M. Herrera,
Karen Hart,
Chris R. Calkins
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.151
Subject(s) - chemistry , polyunsaturated fatty acid , tenderness , zoology , endoplasmic reticulum , calcium , food science , biochemistry , fatty acid , biology , organic chemistry