Article
Calcium and potassium content in beef: influences on tenderness and associations with molecular markers in Nellore cattle.
Meat science - 1 Jan 2014
Tizioto Polyana Cristine, Gromboni Caio Fernando, Nogueira Ana Rita de Araujo, de Souza Marcela Maria, Mudadu Maurício de Alvarenga, Tholon Patricia, Rosa Antônio do Nascimento, Tullio Rymer Ramiz, Medeiros Sérgio Raposo, Nassu Renata Tieko, Regitano Luciana Correia de Almeida
Abstract excerpt
Calcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively affects the...
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