Citation: G. Eikelenboom et al., EFFECT OF PELVIC SUSPENSION AND COOKING TEMPERATURE ON THE TENDERNESSOF ELECTRICALLY STIMULATED AND AGED BEEF, ASSESSED WITH SHEAR AND COMPRESSION TESTS, Meat science, 49(1), 1998, pp. 89-99
Authors:
WIKLUND E
BARNIER VMH
SMULDERS FJM
LUNDSTROM K
MALMFORS G
Citation: E. Wiklund et al., PROTEOLYSIS AND TENDERIZATION IN REINDEER (RANGIFER-TARANDUS-TARANDUSL) BULL LONGISSIMUS-THORACIS MUSCLE OF VARYING ULTIMATE PH, Meat science, 46(1), 1997, pp. 33-43