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Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

Cottrell, Jeremy James, McDonagh, M, Dunshea, F and Warner, R (2008) Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles. Meat Science, 80 (2). pp. 511-510. ISSN 0309-1740

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Item Type: Article
Uncontrolled Keywords: ResPubID16401. NOS, nitric oxide synthase, glycolysis, tenderness, lamb
Subjects: Faculty/School/Research Centre/Department > School of Engineering and Science
FOR Classification > 0908 Food Sciences
SEO Classification > 970106 Expanding Knowledge in the Biological Sciences
Depositing User: VUIR
Date Deposited: 07 Sep 2011 04:19
Last Modified: 15 Jan 2019 21:42
URI: http://vuir.vu.edu.au/id/eprint/3583
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Citations in Scopus: 15 - View on Scopus

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