Calcium and potassium content in beef: influences on tenderness and associations with molecular markers in Nellore cattle.

@article{Tizioto2014CalciumAP,
  title={Calcium and potassium content in beef: influences on tenderness and associations with molecular markers in Nellore cattle.},
  author={Polyana Cristine Tizioto and Caio Fernando Gromboni and Ana Rita Nogueira and Marcela Maria de Souza and Maur{\'i}cio A Mudadu and Patr{\'i}cia Tholon and Ant{\^o}nio do Nascimento Rosa and Rymer Ramiz Tullio and S{\'e}rgio Raposo de Medeiros and Renata Tieko Nassu and Luciana Correia de Almeida Regitano},
  journal={Meat science},
  year={2014},
  volume={96 1},
  pages={436-40}
}
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 Warner-Bratzler shear force (WBSF), measured at 14days of meat aging, which means that higher… CONTINUE READING

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