Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors.
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DOI: 10.1016/j.meatsci.2019.03.011
Abstract: Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12 - 35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors… read more here.
Keywords: decay; temperature; classification beef; beef carcasses ... See more keywords