Liu, Yuqing <br/><br/>
Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.  [electronic resource] 

 -  Meat science  Feb 2015 
 - 139-44 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2014.09.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>China<br/>Cold Temperature<br/>Food Handling--methods<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Muscle, Skeletal<br/>Myofibrils<br/>Postmortem Changes<br/>Refrigeration--methods<br/>Rigor Mortis<br/>Stress, Mechanical