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"gugliucci" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

integrity of the muscle ultrastructure is Bouley, J., C. Chambon, and B. Picard. 2004. Mapping of bovine skeletal muscle proteins using two- altered, resulting in improved meat tender- dimensional gel electrophoresis and mass spectrom- ness. Although postmortem aging has a pro- etry. Proteomics 4:1811–1824. found effect on meat tenderness, it does not Branca, D., A. Gugliucci, D. Bano, M. Brini, and E. Carafoli. 1999. Expression, partial purification and ensure total and uniformly tender meat. functional properties of the muscle-specific calpain Aging tenderization of meat is a complex isoform p94. European Journal of Biochemistry phenomenon with numerous factors (both 265:839–846. Carafoli, E., and M. Molinari. 1998. Calpain: A protease

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