Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 2. Heat Shock Protein 27 and meat toughness

Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 2. Heat Shock Protein 27 and meat toughness
T. A. Cramer, M. L. Penick, J. N. Waddell, C. A. Bidwell and Y. H. B. Kim