Open AccessCarcass Chilling Method Effects on Instrumental Color and Tenderness in Bison
Author(s) -
M. A. Mickelson,
J. Claus
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.072
Subject(s) - chemistry , tenderness , loin , zoology , metmyoglobin , myoglobin , food science , anatomy , biology , biochemistry
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