Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/86/8/1925/23667884/1925.pdf
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4. Evidence of consumer reaction to meat of different origins;Dransfield,1985
5. Modelling post-mortem tenderisation–V: Inactivation of calpains;Dransfield;Meat Sci.,1994
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