Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)

Studies on the cold shortening of the lamb meat muscle- IV. Effects of shower baths at both 50°C and 60°C applied to carcasses on the tenderness of meat (in French)
A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea