Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Starkey, Colin.P., Geesink, Geert.H., Collins, Damian, Hutton Oddy, V., Hopkins, David L.Volume:
113
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2015.11.013
Date:
March, 2016
File:
PDF, 857 KB
english, 2016