@article{fdf886a0041340308f6b6053a3fcd041,
title = "Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork",
keywords = "Meat tenderness, Proteolysis, Protein cross-linking, Myosin heavy chain, Desmin, TEARS, LONGISSIMUS-DORSI, LIPID OXIDATION, BEEF STEAKS, MU-CALPAIN, QUALITY, STORAGE, FRAGMENTATION, ENVIRONMENTS, AUTOLYSIS, MUSCLES, 416 Food Science",
author = "Yulong Bao and Per Ertbjerg",
year = "2015",
month = dec,
doi = "10.1016/j.meatsci.2015.07.022",
language = "English",
volume = "110",
pages = "174--179",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",
}