The effect of muscle excision before the onset of rigor mortis on the palatability of beef
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb01577.x/fullpdf
Reference13 articles.
1. Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle
2. The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh Beef
3. The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness
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