Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Starkey, Colin.P., Geesink, Geert.H., Collins, Damian, Hutton Oddy, V., Hopkins, David L.
Published in Meat science (01.03.2016)
Published in Meat science (01.03.2016)
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Journal Article