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	1.	Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness. [electronic resource] by Pike, M M Ringkob, T P Beekman, D D Koh, Y O Gerthoffer, W T Producer: 20121002 In: Meat science vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. [electronic resource] by Huff-Lonergan, E Mitsuhashi, T Beekman, D D Parrish, F C Olson, D G Robson, R M Producer: 19960917 In: Journal of animal science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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