Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles
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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
| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/3583 |
| Official URL | http://www.sciencedirect.com/science?_ob=Publicati... |
| Subjects | Historical > Faculty/School/Research Centre/Department > School of Engineering and Science Historical > FOR Classification > 0908 Food Sciences Historical > SEO Classification > 970106 Expanding Knowledge in the Biological Sciences |
| Keywords | ResPubID16401. NOS, nitric oxide synthase, glycolysis, tenderness, lamb |
| Citations in Scopus | 25 - View on Scopus |
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