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Meat aging: the "omics" integration to the analysis of the biochemical evolution drving the muscle-to-meat conversion process

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FIGURE 2 . A schematic view of the sarcomeric unit. MyoHC = myosin  heavy chain; MyoLC = myosin light chain; TNN = troponin
FIGURE 4. Overview of
FIGURE 4.  Hormonal  stimulation of  glycogen breakdown
FIGURE 5. Lactic acid fermentation reaction.
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