Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef
The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested and stimulated (S) using extra-low voltage or not s...
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| Автори: | , , , , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Iowa State University Digital Press
2020-09-01
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| Серія: | Meat and Muscle Biology |
| Предмети: | |
| Онлайн доступ: | https://www.iastatedigitalpress.com/mmb/article/id/10635/ |
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