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J. C. Sawdy, S. A. Kaiser, N. R. St-Pierre and M. P. Wick, “Myofibrillar 1-D Fingerprints and Myosin Heavy Chain MS Analyses of Beef Loin at 36 h Postmortem Correlate with Tenderness at 7 Days,” Meat Science, Vol. 67, No. 3, 2004, pp. 421-426. doi:10.1016/j.meatsci.2003.11.014

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