SRISTI, P.; DAS, N.; AKHTER, A.; KANIYA, N.; HASHEM, M. Relation among meat pH, color and tenderness- A review. Meat Research, [S. l.], v. 5, n. 03, 2025. DOI: 10.55002/mr.5.3.117. Disponível em: https://bmsa.info/meatresearch/home/article/view/156. Acesso em: 12 sep. 2025.