Pre-rigor temperature control of Chinese yellow cattle carcasses to 12–18°C during chilling improves beef tenderness
Liu, Yuqing, Mao, Yanwei, Zhang, Yimin, Liang, Rongrong, Wang, Renhuan, Zhu, Lixian, Meng, Xianyong, Luo, XinVolume:
100
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.006
Date:
February, 2015
File:
PDF, 556 KB
english, 2015