Open AccessPostmortem protein degradation is a key contributor to fresh pork loin tenderness
Author(s) -
Kelsey Carlson,
Ken Prusa,
C. A. Fedler,
Edward M. Steadham,
A. C. Outhouse,
D. A. King,
E. HuffLonergan,
Steven M. Lonergan
Publication year - 2017
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.2527/jas2016.1032
Subject(s) - tenderness , loin , degradation (telecommunications) , food science , zoology , chemistry , biology , computer science , telecommunications
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom