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NTIS 바로가기Meat science, v.114, 2016년, pp.146 - 153
Mungure, T.E. , Bekhit, A.E.D.A. , Birch, E.J. , Stewart, I.
The effects of rigor temperature (5, 15, 20 and 25oC), ageing (3, 7, 14, and 21days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pHu) was rapidly attained at higher rigor temperatures. Electrical cond...
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