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"brungardt" - 1 õppematerjal

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1965. Catalysis of meat tenderization during postmortem Further studies on bovine muscle tenderness as influ- aging by calpain 3 (p94). Journal of Animal Science enced by carcass position, sarcomere length, and fiber 79:437. diameter. Journal of Food Science 30:1049–1054. Ilian, M. A., A. E. D. Bekhit, and R. Bickerstaffe. 2004. Herring, H. K., R. G. Cassens, G. G. Suess, V. H. The relationship between meat tenderization, myofi- Brungardt, and E. J. Briskey. 1967. Tenderness and bril fragmentation and autolysis of calpain 3 during associated characteristics of stretched and contracted post-mortem aging. Meat Science 66:387–397. bovine muscles. Journal of Food Science Jaime, I., Beltrán, J.A., Ceña, P., López-Lorenzo, P., 32:317–323. Roncalés, P. 1992. Tenderisation of lamb meat: Effect Hoagland, R., C. N. McBryde, and W. C

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