Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

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Title
Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Authors
Keywords
Lamb, Tenderness, Desmin, Collagen, Sarcomere length
Journal
MEAT SCIENCE
Volume 113, Issue -, Pages 51-58
Publisher
Elsevier BV
Online
2015-11-18
DOI
10.1016/j.meatsci.2015.11.013

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