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"bullocks" - 1 õppematerjal

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Singh, F. McKeith, factors related to beef quality on the flavor and umami and S. Brewer. 2008. Effect of enhancement and taste of Japanese Black cattle branded beef. Animal aging on flavor and volatile compounds in various Science and Technology 66:274–282. beef muscles. Meat Science 79:13–19. Schone, F., U. Kirchheim, and C. Kinast. 2006. Quality Stolowski, G. D., B. E. Baird, R. K. Miller, J. Savell, A. of the meat of bullocks: 1. Physically-chemical char- Sams, J. Taylor, J. O. Sanders, and S. B. Smith. 2006. acteristics depending on breed, meat cut and storage. Factors influencing the variation in tenderness of Fleischwirtschaft 86(11):101–107. seven major beef muscles from three Angus and Scopes, R. K. 1964. The influence of post-mortem con- Brahman breed crosses. Meat Science 73:475–483. ditions on the solubilities of muscle proteins

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