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This study was conducted to evaluate the effects of suspension method under 12–18°C pre-rigor temperature controlled chilling on quality traits and ultra-structure of Chinese Yellow Cattle M. Longissimus lumborum (LL). After slaughter, the right sides of carcasses were hung by the Achilles tendon (SA), while the left sides were hung from the pelvic bone (SP). Both sides went through the 12–18°C pre-rigor...
Objectives of the present study were to evaluate the effects of suspension method and aging time on quality traits of Chinese fattened cattle M. Longissimus dorsi (LD). At the end of the slaughter line, the right sides of carcasses were re-hung from the pelvic bone obturator foramen, while the left sides remained hung by Achilles tendon suspension (AS). LD muscles were aged for 1, 7, 14 and 21days...
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