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Physiologists examine purification results on calpastatin. Click here for full photo caption.

Image Number K5820-1

Physiologists Mohammad Koohmaraie (left) and Matthew Doumit examine purification results on calpastatin, an enzyme-inhibiting protein that accounts for 44 percent of the variation in tenderness of aged beef.

Photo by Keith Weller



640 pixels wide: (K5820-1.jpg)




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