Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. The effects of some post-slaughter treatments on the mechanical properties of bovine and ovine muscle;Bouton;Journal of food Science,1972
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5. Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests;Eikelenboom;Meat Science,1998
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