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The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle

Youn‐Chul Ryu, B.C. Kim

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Key concepts: Longissimus dorsi, Muscle fibre, Postmortem Changes, Metabolic rate, Biology, Anatomy, Food science, Medicine

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The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle — Research Paper | ScholarLens