Involvement of Apoptosis in Meat Quality Attributes Using the Callipyge Lamb Model: II. Heat Shock Protein 27 and Meat Toughness

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T.A. Cramer 1Department of Animal Sciences, Purdue University, West Lafayette, IN, USA

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M.L. Penick 1Department of Animal Sciences, Purdue University, West Lafayette, IN, USA

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J.N. Waddell 2Department of Animal Science, Tarleton State University, Stephenville, TX, USA; bradkim@purdue.edu

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C.A. Bidwell 1Department of Animal Sciences, Purdue University, West Lafayette, IN, USA

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Y.H. Brad Kim 1Department of Animal Sciences, Purdue University, West Lafayette, IN, USA

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Art:
Kapitel
Seiten:
887–888
DOI:
https://doi.org/10.3920/9789086868605_398

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