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Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking

Animal PhysiologyPorcine LongissimusMuscle FunctionKinesiologyMuscle InjuryWater-soluble Umami-related SubstancesAnimal NutritionPhysiologyMoist Heat CookingApplied PhysiologyMeat QualityHealth Sciences