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Aging/Tenderization Mechanisms 103 Maddock, K. R., E. Huff-Lonergan, L. J. Rowe, and S. Revisiting the conversion of muscle into meat and the M. Lonergan. 2005. Effect of pH and ionic strength underlying mechanisms. Meat Science 74:44–58. on μ- and m-calpain inhibition by calpastatin. Journal Parr, T., P. L. Sensky, G. P. Scothern, R. G. Bardsley, of Animal Science 83:1370–1376. P. J. Buttery, J. D. Wood, and C. Warkup. 1999. Marsh, B. B., and W. A. Carse. 1974. Meat tenderness Relationship between skeletal muscle-specific calpain and the sliding-filament hypothesis. International and tenderness of conditioned porcine longissimus Journal of Food Science & Technology 9:129– muscle. Journal of Animal Science 77:661–668. 139

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