Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity-using lamb muscles as a model

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 494-503

  Warner, R D ^a,b   Kerr, M ^b   Kim, Y H B ^c   Geesink, G ^d  

^a CSIRO   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c RUAKURA RESEARCH CENTRE   (New Zealand)

^d UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CARRION; COLOR; FOOD QUALITY; MEAT; MUSCLE; PH; PROCESSING; PROTEIN; SHEEP; TEMPERATURE PROFILE; WATER RETENTION;

EID: 84896346135     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN13062     Document Type: Article

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