Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
Robyn D. Warner, T. L. Wheeler, Minh Ha, Xin Li, Alaa El‐Din A. Bekhit, James D. Morton, Rozita Vaskoska, Frank R. Dunshea, Rui Liu, Peter P. Purslow, Wangang Zhang
Topics & Concepts
TendernessMeat tendernessMeat packing industryBiotechnologyFood scienceBiologyBusinessMeat and Animal Product QualityInsect Utilization and EffectsOlfactory and Sensory Function Studies