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Peter P. Purslow

National University of Central Buenos Aires

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Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.

2022 Meat Science
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Producción, manejo, valoración, consumo y atributos de calidad de carne vacuna argentina: estudio mediante encuestas a carniceros

2021
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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

2021 Meat Science
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Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.

2021 Meat Science
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