These steaks were used to evaluate the Myofibrillar Fragmentation Index and shear force. One of nine of the steaks that would be aged was randomly selected to record the colour values at 24 h pm.
These steaks were used to evaluate theMyofibrillar Fragmentation Index and shear force. One ofnine of the steaks that would be aged was randomly selectedto record the colour values at 24 h pm.