Search Results       Your search for [subject]Musnle-bovine returned 1 record.           Thermal contraction of meat during cooking and its possible influence in tenderness. by Bouton, PE.; Subject: Cooked meat; Myofbrillar contraction; Musnle-bovine; Meat-tenderness; Meat-raw; Meat contraction.          Add to Book Cart Relevance: 18.01%