A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
J Hughes, F Clarke, P Purslow, R Warner
Meat Science | ELSEVIER SCI LTD | Published : 2018
Awarded by Australian Meat Processor Corporation (AMPC)
Awarded by FONCyT
The authors and CSIRO acknowledges funding provided by Australian Meat Processor Corporation (AMPC) (2013/3005) and matching funds provided from the Australian Government, via Meat and Livestock Australia (MLA), to support the research and development detailed in this publication. The support of Griffith University, and in particular the Imaging and Image Analysis Facility, is also gratefully acknowledged. We also acknowledge the support of FONCyT (PRH-PICT 2013-3292). The authors have no competing interests to declare.