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"powick" - 1 õppematerjal

Liha töötlemine
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Liha töötlemine

J. Briskey. 1967. Tenderness and bril fragmentation and autolysis of calpain 3 during associated characteristics of stretched and contracted post-mortem aging. Meat Science 66:387–397. bovine muscles. Journal of Food Science Jaime, I., Beltrán, J.A., Ceña, P., López-Lorenzo, P., 32:317–323. Roncalés, P. 1992. Tenderisation of lamb meat: Effect Hoagland, R., C. N. McBryde, and W. C. Powick. 1917. of rapid postmortem temperature drop on muscle con- Changes in fresh beef during cold storage above freez- ditioning and aging. Meat Science 32:357–403. ing. USDA Bulletin No. 433, Washington, D.C. Ji, J. R., and K. Takahashi. 2006. Changes in concentra- Hopkins, D. L., and J. M. Thompson. 2001. Inhibition tion of sarcoplasmic free calcium during post-mortem of protease activity. Part 1. The effect on tenderness ageing of meat

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