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Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

G Wu1, M M Farouk1, S Clerens2

  • 1AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.

Meat Science
|August 5, 2014
PubMed

Keywords:
Beef pH(u)DegradationRefrigerated storageStructural proteinsTenderness

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