Meat Science · 2021 · 42 citations · 38 references
AgricultureAnatomyFood ScienceFood AnalysisFood EngineeringMeat ScienceMeat ColorMeat CompositionMeat QualityMeat TendernessMeat TextureMuscle StructureConnective Tissue CompositionConnective Tissue ContentCooking Effects On Meat ColorCooking Effects On TendernessCooking-induced ChangesCooking-induced TenderizationIntramuscular Connective TissueMeat Structure
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