Toward more tender beef.

From: Agricultural Research | Date: March 1, 1995| Author: Hardin, Ben | Copyright information

The Agricultural Research Service is searching for ways to provide more tender beef on the market. Meat researchers have found that the activity of the enzyme-inhibiting protein calpastatin is responsible for varying degrees of tenderness in beef. An effort to map the cattle genome may yield ways to enhance the presence of calpastatin in beef. Meanwhile, injections of calcium chloride solution have also been found to tenderize beef.

Shopping at a supermarket meat counter stocked with ...

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