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A preliminary investigation of the effects of frozen storage on samples of pork.
Meat Sci. 1999 Nov;53(3):169-77. doi: 10.1016/s0309-1740(99)00052-2.
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Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles.
Meat Sci. 2006 Jun;73(2):196-203. doi: 10.1016/j.meatsci.2005.11.020. Epub 2006 Jan 19.
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The relationship between early post-mortem pH and the tenderisation of beef muscles.
Meat Sci. 1997 Feb;45(2):239-51. doi: 10.1016/s0309-1740(96)00074-5.
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Biochemical factors regulating the toughening and tenderization processes of meat.
Meat Sci. 1996;43S1:193-201. doi: 10.1016/0309-1740(96)00065-4.
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Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.
Meat Sci. 2010 Sep;86(1):184-95. doi: 10.1016/j.meatsci.2010.05.004. Epub 2010 May 20.
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Application of exogenous enzymes to beef muscle of high and low-connective tissue.
Meat Sci. 2010 Aug;85(4):730-4. doi: 10.1016/j.meatsci.2010.03.033. Epub 2010 Mar 27.
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In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.
Meat Sci. 2010 May;85(1):104-9. doi: 10.1016/j.meatsci.2009.12.012. Epub 2009 Dec 13.

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