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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water

X Serra1, J Ruiz-Ramírez, J Arnau

  • 1Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de Tecnologia de la Carn, Unitat de Technologia de Processos, Granja Camps i Armet s/n, Monells, Girona 17121, Spain.

Meat Science
|November 9, 2011
PubMed

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