Use of 25-hydroxyvitamin D3 and vitamin E and manipulation of dietary calcium to improve tenderness of beef

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.31274/RTD-180813-16523
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Vitamin D physiology.

  2006cited by this paper
• Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpain.

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  2006cited by this paper
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  2005cited by this paper
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  2005cited by this paper
• The use of vitamin D3 and its metabolites to improve beef tenderness.

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• Influence of early postmortem protein oxidation on beef quality.

  2004cited by this paper
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  2004cited by this paper
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• POSTMORTEM PROTEOLYSIS AND TENDERIZATION OF TOP LOIN STEAKS FROM BRANGUS CATTLE

  2001cited by this paper
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• The use of vitamin D3 to improve beef tenderness.

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• A Review of Vitamin D and Its Precursors in Plants and Their Translation to Active Metabolites in Meat

  2021cites this paper
• Carcass and meat quality characteristics of pasture- and feedlot-finished beef steers supplemented with 25-hydroxyvitamin D3

  2007cites this paper