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The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
Ye Zou, Heng Yang, Muhan Zhang, Xinxiao Zhang, Weimin Xu, Daoying Wang
Asian-Australas J Anim Sci. 2019;32(10):1611-1620.   Published online March 7, 2019
DOI: https://doi.org/10.5713/ajas.18.0780

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The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
Asian-Australasian Journal of Animal Sciences. 2019;32(10):1611-1620   Crossref logo
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Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity
Meat Science. 1993;33(2):265-275   Crossref logo
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Differential effects of dibutyryl cyclic adenosine monophosphate on cyclic adenosine monophosphate-binding proteins of murine neuroblastoma cells
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The effect of electrical stimulation on beef tenderness, protease activity and myofibrillar protein fragmentation
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THE STRUCTURE AND PROPERTIES OF MYOFIBRILLAR PROTEINS IN BEEF, POULTRY, AND FISH
Journal of Muscle Foods. 1990;1(4):269-291   Crossref logo
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EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS*
Journal of Muscle Foods. 2008;19(1):74-97   Crossref logo
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THE INFLUENCE OF POLYPHOSPHATE MARINATION ON SIMMENTAL BEEF SHEAR VALUE AND ULTRASTRUCTURE
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Chloroplast and non-chloroplast adenosine-3′:5′-cyclic-monophosphate-receptor-proteins in Euglena gracilis
FEBS Letters. 1974;49(2):254-259   Crossref logo
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Association between molecular markers for beef tenderness and growth traits in Argentinian Angus cattle
Animal Genetics. 2011;42(3):329-332   Crossref logo
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