@misc{indiciae4f0e2618572c,
  title = {Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.},
  author = {L J Rowe and K R Maddock and S M Lonergan and E Huff-Lonergan},
  year = {2004},
  doi = {10.2527/2004.82113254x},
  url = {https://pubmed.ncbi.nlm.nih.gov/15542472/},
  note = {Source identifier: 15542472}
}