TY  - GEN
AU  - Liu,Yuqing
AU  - Mao,Yanwei
AU  - Zhang,Yimin
AU  - Liang,Rongrong
AU  - Wang,Renhuan
AU  - Zhu,Lixian
AU  - Meng,Xianyong
AU  - Luo,Xin
TI  - Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness
SN  - 1873-4138
PY  - 2015///0831
KW  - Animals
KW  - Cattle
KW  - China
KW  - Cold Temperature
KW  - Food Handling
KW  - methods
KW  - Humans
KW  - Hydrogen-Ion Concentration
KW  - Meat
KW  - analysis
KW  - Muscle, Skeletal
KW  - Myofibrils
KW  - Postmortem Changes
KW  - Refrigeration
KW  - Rigor Mortis
KW  - Stress, Mechanical
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2014.09.006
ER  -