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Meat Science|November 9, 2011
Quadratic relationship between early-post-mortem glycolytic rate and beef tendernessM M Pike, T P Ringkob, D D Beekman, et al.Journal of Animal Science|May 1, 1996
Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscleE Huff-Lonergan, T Mitsuhashi, D D Beekman, et al.Pageof 1