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Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds Cover

Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds

Journal of Veterinary Research
Volume 59 (2015): Issue 3 (September 2015)
By: ,   and    
Open Access
|Sep 2015
References

References

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DOI: https://doi.org/10.1515/bvip-2015-0054 | Journal eISSN: 2450-8608 (formerly 2300-3235)
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Language: English
Page range: 361 - 367
Submitted on: May 5, 2015
Accepted on: Sep 7, 2015
Published on: Sep 30, 2015
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Keywords:
beef,
tenderness,
proteolysis,
electrophoresis
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2015 Małgorzata Moczkowska, Andrzej Półtorak, Agnieszka Wierzbicka, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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