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Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

Animal PhysiologyMechanobiologyMuscle FibresMuscle FunctionMuscle InjurySkeletal MuscleAnimal ScienceAnimal NutritionPhysiologyBiomechanicsEducationHot-boned Beef LoinAnimal ProductionMeat QualityMeat ScienceBiophysicsHealth Sciences