Post-mortem shortening of lamb Longissimus dorsi oxidative and glycolytic fibres as affected by temperature, muscle region and skeletal restraint; its relation to meat tenderness

Post-mortem shortening of lamb Longissimus dorsi oxidative and glycolytic fibres as affected by temperature, muscle region and skeletal restraint; its relation to meat tenderness
P. Ceña, I. Jaime, J.A. Beltran and P. Roncales