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The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles

Urban Olsson, Cecilia Hertzman, Eva Tornberg

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Key concepts: Rigor mortis, Tenderness, Ageing, Isometric exercise, Longissimus dorsi, Meat tenderness, Animal science, Chemistry

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The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles — Research Paper | ScholarLens