Publication | Closed Access

The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle

Animal PhysiologyMechanobiologyTissue EngineeringSoft Tissue InjuryEngineeringMuscle InjuryCollagen SolubilitySkeletal MuscleAnimal ScienceBovine Semitendinosus MusclePhysiologyBiomechanicsPost-mortem AgeingMeat QualityOrthopaedic Surgery