Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat

Possible roles of the cellular messenger nitric oxide (NO) in post-mortem meat ageing were investigated in bull m. longissimus lumborum. Both enhancement and inhibition of NO activity had positive and negative effects, respectively, on early rates of ageing. These also correlated with direct measure...

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Veröffentlicht in:	Meat science 1998, Vol.48 (1), p.85-89
Hauptverfasser:	Cook, Christian John, Scott, Sheryl Marie, Devine, Carrick Erskine
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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