title: Observations on muscle press juice from bovine, ovine and porcine muscles.
abstract: Differences in the amounts and protein concentrations of muscle press juices from fresh and frozen psoas and l. dorsi muscles of bovine, ovine and porcine origin suggest the value of species and anatomical selection for functional applications in meat products.
authors: Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Leics. LE12 5RD, Great Britain.
authors: J W
authors: JW
authors: Jalang'o
authors: G L
authors: GL
authors: Saul
authors: R A
authors: RA
authors: Lawrie