Effects of chilling rate on progression of rigor mortis in postmortem lamb meat.
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DOI: 10.1016/j.foodchem.2021.131463
Abstract: This work investigated the effects of chilling rate on the progression of rigor mortis and explored possible mechanisms. Silverside from 18 lamb carcasses was assigned to control group (1.94 °C/h), very fast chilling-I group (VFC-I, 12.19 °C/h)… read more here.
Keywords: rigor mortis; chilling rate; group; postmortem ... See more keywords