The effect of chilling temperatures and mode of suspension of beef carcasses on sarcomere length and meat tenderness - Concepedia

Concepedia

Publication | Open Access

The effect of chilling temperatures and mode of suspension of beef carcasses on sarcomere length and meat tenderness

Full Paper Access

25

Citations

0

References

1979

Year

J.H. Dreyer, A.J.J. van Rensburg, R.T. Naudé, PJ Gouws, S Stiemie

South African Journal of Animal Science

Animal PhysiologyAnimal ScienceLivestock ProductionBeef CarcassesSarcomere LengthPublic HealthAnimal ProductionMeat QualityMeat ScienceMeat TendernessMeat Packaging

No additional data available for this publication yet. Check back later!