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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Autors principals:	Brianna J Buseman, Gordon K Murdoch, James A Nasados, Jaxon H Smart, Jessica M Lancaster, Jessie B Van Buren, Kizkitza Insausti, Matthew E Doumit, Michael Colle, Phillip Bass, Tanya M Weber, William J Price
Format:	Artigo
Idioma:	Inglês
Publicat:	Iowa State University Digital Press 2020-09-01
Col·lecció:	Meat and Muscle Biology
Matèries:	tenderness calpain calcium electrical stimulation beef
Accés en línia:	https://www.iastatedigitalpress.com/mmb/article/id/10635/
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