Structural changes in collagen and aggrecan during extended aging may improve beef tenderness

Author:

Koulicoff Larissa A.,Chun Colin K.Y.,Hammond Peang A.,Jeneske Haley,Magnin-Bissel Geraldine,O'Quinn Travis G.,Zumbaugh Morgan D.,Chao Michael D.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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4. Warner-Bratzler shear evaluations of 40 bovine muscles;Belew;Meat Science,2003

5. Role of calpain system in meat tenderness: A review;Bhat;Food Science and Human Wellness,2018

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