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Z. Pietrasik, J. L. Aalhus, L. L. Gibson and P. J. Shand, “Influence of Blade Tenderization, Moisture Enhancement and Pancreatin Enzyme Treatment on the Processing Characteristics and Tenderness of Beef Semitendinosus muscle,” Meat Science, Vol. 84, No. 3, 2010, pp. 512-517. doi:10.1016/j.meatsci.2009.10.006

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