Hanguo Xiong
Abstract
The improvement in meat tenderness during post storage of carcasses mainly caused by calpain.The main content of this paper were:the structure of calpain,factors affecting activities,contribution to meat tenderness.
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The improvement in meat tenderness during post storage of carcasses mainly caused by calpain.The main content of this paper were:the structure of calpain,factors affecting activities,contribution to meat tenderness.
Key concepts: Tenderness, Meat tenderness, Business, Food science, Meat packing industry, Chemistry