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- W4295024209 abstract "The rate and the extent of the in vivo and postmortem metabolic activity of muscle are influenced by intrinsic factors such as species, cell type, anatomical location, carcass characteristics (size, fatness, thickness), and variability between animals and by extrinsic factors such as animal feeding, preslaughter handling and by the environmental temperature. It is necessary to acknowledge also that the situation is dynamic, and the biochemical profile within the muscle may change drastically if any of these factors is modified, needing a readjustment of procedures taking place at slaughter and in further processing. Progress in physiology, biochemistry, animal science, and other branches of science is active in providing fully understanding of biochemical processes and its regulation. Any technological approach to meat should stand on these complex mechanisms. A holistic view is needed in each particular case to optimize animal production system and slaughter technology to maximize meat quality." @default.
- W4295024209 created "2022-09-09" @default.
- W4295024209 creator A5058211615 @default.
- W4295024209 creator A5085941861 @default.
- W4295024209 date "2023-01-01" @default.
- W4295024209 modified "2023-10-01" @default.
- W4295024209 title "Chemical and biochemical constitution of muscle" @default.
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- W4295024209 doi "https://doi.org/10.1016/b978-0-323-85408-5.00018-2" @default.
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