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2013•Meat ScienceOpen access

Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

Thanaporn Bunmee, Sanchai Jaturasitha, Michael Kreuzer, M. Wicke

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Key concepts: Tenderness, Ageing, Lipid oxidation, Longissimus dorsi, Myofibril, Food science, Chemistry, Calcium

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Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows? — Research Paper | ScholarLens