Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of …
DR Dutra, EA Villegas-Cayllahua, GG Baptista… - Meat Science, 2025 - Elsevier
The objective of this study was to characterize the progression of rigor mortis and evaluate
the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu …
the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu …