Thus the implications of this study are that beef carcasses classified as high rigor temperature in the longissimus muscle are likely to have reduced tenderness and aging in some leg muscles as well as high water loss and pale colour.
Thus the implicationsof this study are that beef carcasses classified as high rigortemperature in the longissimus muscle are likely to havereduced tenderness and aging in some leg muscles as well ashigh water loss and pale colour.