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Consumers focus on tenderness and flavor when eating goose meat. This study was conducted to determine the mechanism by which goose muscle becomes tender. Changes in reactive oxygen species (ROS) and myofibril proteins (titin, nebulin, desmin, troponin-T, and β-actin) were analyzed, and the main activated proteins' (caspase-3 and caspase-9) expression levels were examined using western blot analysis...
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