@conference {40813,
	title = {Differences in the post mortem kinetics of the calpain system in meat from bulls and steers},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {195-197},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {This experiment investigated differences in meat tenderness as defined  by shear force between bulls and steers, and how these related to differences  in the post mortem kinetics of the components of the calpain system. Strip  loins (m. longissimus dorsi) from bulls with acceptable (pH < 5.7) ultimate  pHs were compared with strip loins from prime steers. Samples were aged  for 1, 3, 7, 13, 24, 48 and 72 hours at 15 C. The activities of calpastatin and  (},
	issn = {1176-5283},
	author = {Thomson BC and Dobbie PM and Simmons NJ and Singh K and Speck PA}
}
