TY  - GEN
AU  - Carlson,K B
AU  - Prusa,K J
AU  - Fedler,C A
AU  - Steadham,E M
AU  - Outhouse,A C
AU  - King,D A
AU  - Huff-Lonergan,E
AU  - Lonergan,S M
TI  - Postmortem protein degradation is a key contributor to fresh pork loin tenderness
SN  - 1525-3163
PY  - 2017///0926
KW  - Animals
KW  - Calpain
KW  - metabolism
KW  - Color
KW  - Cooking
KW  - Desmin
KW  - Muscle Proteins
KW  - analysis
KW  - Myosin Heavy Chains
KW  - Postmortem Changes
KW  - Proteolysis
KW  - Red Meat
KW  - Sarcomeres
KW  - physiology
KW  - Swine
KW  - Taste
KW  - Troponin T
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.2527/jas.2016.1032
ER  -