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The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

MechanobiologyAnimal PhysiologyEngineeringWhole MeatMechanical PropertiesFood PhysicMechanical EngineeringPhysiologyBiomechanicsSingle Muscle FibresThermal ProcessingMeat QualityMeat ScienceOhmic HeatingHealth Sciences