The relationship between early post-mortem pH and the tenderisation of beef muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
1. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
2. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses
3. The electrical stimulation of beef carcasses
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