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Chemistry 281:27539–27556. Offer, G., and P. Knight. 1988a. The structural basis of MacBride, M. A., and F. C. Parrish. 1977. 30,000-dalton water-holding capacity in meat. Part 1: General prin- component of tender bovine longissimus muscle. ciples and water uptake in meat processing. In Journal of Food Science 42:1627–1629. Developments in Meat Science, No. 4, R. Lawrie Maddock, K. R., E. Huff-Lonergan, L. J. Rowe, and S. (ed.), pp. 63–171. New York: Elsevier Applied M. Lonergan. 2006. Effect of oxidation, ph, and ionic Science. strength on calpastatin inhibition of μ- and m-calpain. Offer, G., and P. Knight. 1988b. The structural basis of Journal of Animal Science 84:925–937. water-holding capacity in meat. Part 2: Drip losses. In Malhotra, A. 1994

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