References

1. Greaser, M.L. Conversion of Muscle to Meat. In Muscle as Food; Bechtel, P.J., Ed.; Academic Press: New York, 1986; 37 102.

2. Greaser, M.L. Post Mortem Muscle Chemistry. In Meat Science and Applications; Hui, Y.H., Nip, W. K., Rodgers, R.W., Young, O.A., Eds.; Marcel Dekker, Inc.: New York, 2001; 21 37.

3. Bendall, J.R. Postmortem Changes in Muscle. In The Structure and Function of Muscle, 2nd Ed.; Bourne, G.H., Ed.; Academic Press: New York, 1973; Vol. 2, 243 309.

4. Ho, C.Y.; Stromer, M.H.; Robson, R.M. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin T degradation and ultrastructural changes in bovine longissimus muscle. J. Anim. Sci. 1996, 74, 1563 1575.

5. Kushmerick, M.J.; Davies, R.E. The role of phosphate compounds in thaw contraction and the mechanism of thaw rigor. Biochim. Biophys. Acta 1968, 153, 279 287.

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7. Fujii, J.; Otsu, K.; Zorzato, F.; de Leon, S.; Khanna, V.K.; Weiler, J.E.; O'Brien, P.J.; MacLennan, D.H. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia. Science 1991, 253, 448 451.

8. Tarrant, P.V. The Occurrence, Causes, and Economic Consequences of Dark Cutting Beef A Survey of Current Information. In The Problem of Dark Cutting Beef; Hood, D.E., Tarrant, P.V., Eds.; Martinus Nijhoff: Hague, The Netherlands, 1998; 3 34.

9. Kauffman, R.G.; van Laack, R.L.J.M.; Russell, R.L.; Pospiech, E.; Cornelius, C.A.; Suckow, C.E.; Greaser, M.L. Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? J. Anim. Sci. 1998, 76, 3010 3015.

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11. Roeber, D.L.; Cannell, R.C.; Belk, K.E.; Tatum, J.D.; Smith, G.C. Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle. J. Anim. Sci. 2000, 78, 1504 1509.

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