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Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi

HELEN L. NORRIS

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Key concepts: Marbled meat, Tenderness, Longissimus dorsi, Beef cattle, Animal science, Biology, Longissimus, Beef industry

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Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi — Research Paper | ScholarLens