Meat Science Review Superoxide Dismutase Activity and beef tenderness Evaluating the relationship between Superoxide Dismutase Activity and Tenderness of USDA Prime and Select-grade beef. Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins June 16, 2017 No Comments This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.Read More
