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 19 - View on Scopus
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