Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

  1. Jaime, I.
  2. Beltrán, J.A.
  3. Ceña, P.
  4. López-Lorenzo, P.
  5. Roncalés, P.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 1992

Volume: 32

Issue: 4

Pages: 357-366

Type: Article

DOI: 10.1016/0309-1740(92)90078-I GOOGLE SCHOLAR
Data source: Scopus