Degradation of myosin light chain during post-mortem ageing is associated with meat tenderness in Nguni, Bonsmara, Brahman and Charolais breeds

Degradation of myosin light chain during post-mortem ageing is associated with meat tenderness in Nguni, Bonsmara, Brahman and Charolais breeds
K. W. Moloto, L. Frylinck, T. Pitse, P. E. Strydom and G. Koorsen