High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining
Yuan H. Brad Kim, Adam Stuart, Gitte Nygaard, Katja RosenvoldVolume:
91
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2011.12.007
File:
PDF, 578 KB
english, 2012