Carlson, K B <br/><br/>
Postmortem protein degradation is a key contributor to fresh pork loin tenderness.  [electronic resource] 

 -  Journal of animal science  Apr 2017 
 - 1574-1586 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3163 
<br/><br/><label>Standard No.: </label>10.2527/jas.2016.1032  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Calpain--metabolism<br/>Color<br/>Cooking<br/>Desmin--metabolism<br/>Muscle Proteins--analysis<br/>Myosin Heavy Chains--metabolism<br/>Postmortem Changes<br/>Proteolysis<br/>Red Meat--analysis<br/>Sarcomeres--physiology<br/>Swine--physiology<br/>Taste<br/>Troponin T--metabolism