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Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef
Meat and Muscle Biology is the premier, international, fully open access journal that is a publication home for a broad scope of high quality, peer-reviewed manuscripts on all aspects of meat science (including meat derived from domestic mammals, avian species, aquaculture species, amphibians, wild capture mammals, synthetic meat analogs and cell culture) applied muscle biology and related topics.
Meat and Muscle Biology is published by the Iowa State University Digital Press for the American Meat Science Association.
Brianna J. Buseman, Tanya M. Weber, James A. Nasados, Phillip D. Bass, Jessie B. Van Buren, Jessica M. Lancaster, Jaxon H. Smart, Matthew E. Doumit, Gordon K. Murdoch, William J. Price, Kizkitza Insausti, Michael J. Colle
Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef