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496 Challenges and Technologies for Postmortem Prediction of Beef Tenderness.
Tenderness is the most critical sensory trait related to overall palatability of beef. Measurement of tenderness can be difficult. Tenderness gradients exist within and among muscles and the traditional tenderness measurement technique (shear force) has inherent variation itself. Beef tenderness pre...
में बचाया:
| में प्रकाशित: | J Anim Sci |
|---|---|
| मुख्य लेखक: | |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Oxford University Press
2018
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6285934/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky404.603 |
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