Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
Author:
Funder
Ministry of Science and Innovation, New Zealand
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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4. Meat quality attributes of chilled venison and beef;Farouk;Journal of Food Quality,2007
5. Titin content of beef in relation to tenderness;Fritz;Meat Science,1993
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