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"prestat" - 1 õppematerjal

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L* values teristics. Meat Science 59(2):153–163. of beef from the Psoas major were signifi- Brewer, S., and J. Novakofski. 2008. Consumer quality evaluation of aging of beef. Journal of Food Science cantly higher (lighter) than those from the 73(1):S78–S82. Longissimus lumborum and the Gluteus Brewer, S., K. Ryan, J. Jensen, C. Prestat, L. Zhu, A. medius (Rentfrow et al. 2004). L* values Sosnicki, B. Field, R. Hankes, and F. McKeith. 2004. Enhancement effects on quality characteristics of pork of the latter were higher in meat from year- derived from pigs of various commercial genetic ling heifers than in that from two-year-old backgrounds. Journal of Food Science 69(1):5–10. heifers

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