Protein denaturation of beef deep semimembranosus muscle negatively affects meat tenderness by limiting protein degradation and μ-calpain autolysis

Protein denaturation of beef deep semimembranosus muscle negatively affects meat tenderness by limiting protein degradation and μ-calpain autolysis
Yuan H. Kim, Aaron Fritchen, Judson K. Grubbs, Mark J. Anderson, Steven M. Lonergan, and Elisabeth Huff-Lonergan