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This study investigated whether the positive effects of ageing on tenderness of meat from culled dairy cows can be facilitated by CaCl₂. Injections of 250 mM CaCl₂ solution (10% wt/wt) were performed on Longissimus dorsi samples from 32 7-yrs old cows. Samples were vacuum packaged and aged for 0, 1, 3, 5 and 7 days. Ageing alone produced lighter and less(More)
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