Meat and Reformed Meat Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-41900-3_15
Reference150 articles.
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3. Ahnström, M. L., Hessle, A., Johansson, L., Hunt, M. C., & Lundström, K. (2012). Influence of slaughter age and carcass suspension on meat quality in Angus heifers. Animal, 6(9), 1554–1562. https://doi.org/10.1017/S1751731112000109
4. Álvarez, C., Koolman, L., Whelan, M., & Moloney, A. (2022). Effect of pre-slaughter practises and early post-mortem interventions on sheep meat tenderness and its impact on microbial status. Food, 11(2), 181. https://doi.org/10.3390/foods11020181
5. Archile-Contreras, A. C., Mandell, I. B., & Purslow, P. P. (2010). Disparity of dietary effects on collagen characteristics and toughness between two beef muscles. Meat Science, 86, 491–497.
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