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Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

Annabelle Dubost, Didier D. Micol, Brigitte B. Picard, Claire Lethias, Donato Andueza, Dominique Bauchart, Anne Listrat

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Key concepts: Tenderness, Longissimus Thoracis, Intramuscular fat, Food science, Connective tissue, Flavour, Cooked meat, Chemistry

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