Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles . Scientia Agricola, [S. l.], v. 62, n. 5, p. 483–486, 2005. DOI: 10.1590/S0103-90162005000500013. Disponível em: https://www.revistas.usp.br/sa/article/view/22105.. Acesso em: 28 may. 2024.