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E. Bendixen. 2006b. Proteome analysis of early post- skeletal muscle mu-calpain. Journal of Animal mortem changes in two bovine muscle types: M. lon- Science 70:3071–3080. gissimus dorsi and M. semitendinosis. Proteomics Koohmaraie, M. 1996. Biochemical factors regulating 6:936–944. the toughening and tenderization process of meat. Jia, X., M. Ekman, H. Grove, E. M. Faergestad, L. Aass, Meat Science 43:S193–S201. K. I. Hildrum, and K. Hollung. 2007. Proteome Koohmaraie, M., and G. H. Geesink. 2006. Contribution changes in bovine longissimus thoracis muscle during of postmortem muscle biochemistry to the delivery of the early postmortem storage period. Journal of consistent meat quality with particular focus on the Proteome Research 6:2720–2731. calpain system. Meat Science 74:34–43.

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