Work

Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain1

Year: 2004

Type: article

Source: Journal of Animal Science

DOI: 10.2527/2004.82113254x

Authors: L. J. Rowe, K. R. Maddock, S. M. Lonergan, E. Huff-Lonergan

Institution: Iowa State University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W57300348

FWCI: 10.36

Cites: 31

Cited by: 275

Related to: 10