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The development of meat tenderness is likely to be compartmentalised by ultimate pH

D Lomiwes1, M M Farouk, G Wu

  • 1Food Assurance and Meat Quality, AgResearch Limited., Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand.

Meat Science
|September 25, 2013
PubMed

Keywords:
BeefCathepsin BCompartmentalisationTendernessUltimate pHμ-Calpain

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