| 000 | 01387 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250517152339.0 | ||
| 264 | 0 | _c20170926 | |
| 008 | 201709s 0 0 eng d | ||
| 022 | _a1525-3163 | ||
| 024 | 7 |
_a10.2527/jas.2016.1032 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aCarlson, K B | |
| 245 | 0 | 0 |
_aPostmortem protein degradation is a key contributor to fresh pork loin tenderness. _h[electronic resource] |
| 260 |
_bJournal of animal science _cApr 2017 |
||
| 300 |
_a1574-1586 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCalpain _xmetabolism |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aDesmin _xmetabolism |
| 650 | 0 | 4 |
_aMuscle Proteins _xanalysis |
| 650 | 0 | 4 |
_aMyosin Heavy Chains _xmetabolism |
| 650 | 0 | 4 | _aPostmortem Changes |
| 650 | 0 | 4 | _aProteolysis |
| 650 | 0 | 4 |
_aRed Meat _xanalysis |
| 650 | 0 | 4 |
_aSarcomeres _xphysiology |
| 650 | 0 | 4 |
_aSwine _xphysiology |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aTroponin T _xmetabolism |
| 700 | 1 | _aPrusa, K J | |
| 700 | 1 | _aFedler, C A | |
| 700 | 1 | _aSteadham, E M | |
| 700 | 1 | _aOuthouse, A C | |
| 700 | 1 | _aKing, D A | |
| 700 | 1 | _aHuff-Lonergan, E | |
| 700 | 1 | _aLonergan, S M | |
| 773 | 0 |
_tJournal of animal science _gvol. 95 _gno. 4 _gp. 1574-1586 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.2527/jas.2016.1032 _zAvailable from publisher's website |
| 999 |
_c27134085 _d27134085 |
||