The rate of very fast chilling alters the post-mortem tenderisation of beef longissimus lumborum
A. L. Sikes, R. H. Jacob, B. D’Arcy and R. Warner
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The rate of very fast chilling alters the post-mortem tenderisation of beef longissimus lumborum
A. L. Sikes, R. H. Jacob, B. D’Arcy and R. Warner