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

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

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References

2017

Year

Kelsey Carlson, Ken Prusa, C. A. Fedler, Edward M. Steadham, A. C. Outhouse, D. A. King, E. Huff‐Lonergan, Steven M. Lonergan

Journal of Animal Science

Animal PhysiologyPostmortem Protein DegradationBiochemistryAnimal NutritionAnimal SciencePhysiologyPathologyEducationAlternative Protein SourceKey ContributorPorcine DiseaseMeat QualityProtein DegradationHealth Sciences

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