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tive to other myofibrillar proteins during myogenesis Huff-Lonergan, E., and S. M. Lonergan. 1999. in embryonic chick skeletal-muscle cells-invitro. Postmortem mechanisms of meat tenderization: The Journal of Muscle Research and Cell Motility roles of the structural proteins and the calpain system. 13:48–54. In Quality Attributes of Muscle Foods, Y. L. Xiong, Koohmaraie, M. 1992. The role of ca-2+-dependent pro- C.-T. Ho, and F. Shahidi (eds.), pp. 229–251. New teases (calpains) in postmortem proteolysis and meat York: Kluwer Academic/Plenum Publishers. tenderness. Biochimie 74:239–245. Huff-Lonergan, E., and S. M. Lonergan. 2005. Koohmaraie, M., W. H. Kennick, A. F. Anglemier, E. Mechanisms of water-holding capacity of meat: The A. Elgasim, and T. K. Jones. 1984a. Effect of post-

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