Figure 1.
Cuboids from semitendinosus (a), biceps femoris (b) and psoas major (c) cut to 50 mm × 30 mm × 30 mm before cooking. (d) Centre of the cuboids from biceps femoris, raw and cooked to 50 °C, 60 °C, 70 °C and 80 °C for 30 min (Tc + 30 min.).
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