Relationships between Beef Postharvest Biochemical Factors and Warner-Bratzler Shear Force
Biochemical changes in muscle postmortem have been associated with initial beef tenderness early postmortem, and with improvements in tenderness during postmortem storage, defined as meat aging. Differences in the initial contractile state of the sarcomere, the ionic environment of the sarcoplasm in...
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| Format: | Others |
| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/1969.1/149933 |