Postmortem protein degradation is a key contributor to fresh pork loin tenderness.

Carlson, K B

Postmortem protein degradation is a key contributor to fresh pork loin tenderness. [electronic resource] - Journal of animal science Apr 2017 - 1574-1586 p. digital

Publication Type: Journal Article

1525-3163

10.2527/jas.2016.1032 doi


Animals
Calpain--metabolism
Color
Cooking
Desmin--metabolism
Muscle Proteins--analysis
Myosin Heavy Chains--metabolism
Postmortem Changes
Proteolysis
Red Meat--analysis
Sarcomeres--physiology
Swine--physiology
Taste
Troponin T--metabolism