| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792060 | Meat Science | 2012 | 6 Pages |
Abstract
⺠Pre rigor stretching by SmartStretchâ¢/SmartShape⢠(4S) was applied to beef loins. ⺠Stretching increased the length of loins by 33%, but did not impact sarcomere.. ⺠4S did not affect for shear force, water-holding capacity and proteolysis of loins. ⺠Pre rigor stretching with the current length increase did not affect tenderness.
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Authors
Satyavisal Pen, Yuan H. Brad Kim, Genevieve Luc, Owen A. Young,