Muscle Structure, Proteins, and Meat Quality
Author:
Publisher
Elsevier
Reference117 articles.
1. Ultrastructural changes during autolysis of red and white porcine muscle;Abbott;J. Food Sci.,1977
2. Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds;Allais;J. Anim. Sci.,2011
3. Respiration of mitochondria isolated from dark-cutting beef: postmortem changes;Ashmore;J. Anim. Sci.,1972
4. Muscle Contraction;Bagshaw,1993
5. Connective Tissue in Meat and Meat Products;Bailey,1989
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