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water-holding capacity in meat. Part 2: Drip losses. In Malhotra, A. 1994. Role of regulatory proteins (tropo- Developments in Meat Science, No. 4, R. Lawrie nin-tropomyosin) in pathological states. Molecular (ed.), pp. 173–243. London, UK: Elsevier Science and Cellular Biochemistry 135:43–50. Publications. Martinaud, A., Y. Mercier, P. Marinova, C. Tassy, P. Offer, G., P. Knight, R. Jeacocke, R. Almond, T. Gatellier, and M. Renerre. 1997. Comparison of oxi- Cousins, J. Elsey, N. Parsons, A. Sharp, R. Starr, and Chemistry and Biochemistry of Meat 23 P. Purslow. 1989. The structural basis of the water- Root, D. D., and K. Wang. 1994a. Calmodulin-sensitive holding, appearance and toughness of meat and meat- interaction of human nebulin fragments with actin and products. Food Microstructure 8:151–170

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