Increasing the muscularity and intramuscular fat of lambs will reduce meat redness on retail display
H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Increasing the muscularity and intramuscular fat of lambs will reduce meat redness on retail display
H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner