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The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles

Animal PhysiologyAnimal PerformanceElectrical StimulationKinesiologyHealth SciencesMuscle InjuryMuscle FunctionAnimal SciencePhysiologyExercise PhysiologyApplied PhysiologyMeat QualityHigh TemperatureBeef Muscles