Relation of postmortem protease activity to tenderness in buffalo meat and Brahman beef
We previously showed that meat from crossbred water buffalo had significantly higher tenderness than beef from crossbred Brahman cattle of the same age, gender, and diet. Extensive studies on meat tenderness have indicated that proteases degrade muscle fibre proteins during postmortem storage, leadi...
| Autori principali: | , , , , , , , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Taylor & Francis Group
2010-02-01
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| Serie: | Italian Journal of Animal Science |
| Soggetti: | |
| Accesso online: | http://www.aspajournal.it/index.php/ijas/article/view/1221 |