A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres Journal Articles Refereed uri icon

Overview

Published in

  • Meat Science

Time

Date/time value

  • 2018

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.meatsci.2018.05.011

Additional Document Info

Parent Title

  • MEAT SCIENCE

Volume

  • 145

Publisher

  • Elsevier Science