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Southwood, G. Friese, K., M. S. Brewer, and J. Novakofski. 2005. Evans, and G. Plastow. 2003. Relationships of myosin Duplication of the pale, soft, and exudative (PSE) heavy chain fibre types to meat quality traits in tradi- condition starting with normal post-mortem pork. tional and modern pigs. Meat Science 64(1):93–103. Journal of Animal Science 83:2843–2852. Decker, E. A., and L. Mei. 1996. Antioxidant mecha- Fujii, J., K. Otusu, F. Zorzato, S. De Leon, Khanna, K. nisms and applications in muscle foods. In Proceed. VeJay, J. Weiler, P. O’Brien, and D. H. MacClennen. Am. Meat Sci. Assn. 49th Recip. Meat Conf., Brigham 1991. Identification of a mutation in porcine ryano- Young University, Provo, Utah. dine receptor associated with malignant hyperthermia. Depreux, F., F. S., A. L. Grant, and D. E. Gerrard. 2002. Science 253:448–449.

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