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Type: Posts; User: Puffin

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  1. 13-10-2013, 01:11 PM

    Thread: Cold shortening in meat

    by Puffin
    Replies
    3
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    2,176

    My understanding is that I'm most likely to...

    My understanding is that I'm most likely to strike toughening from cold shortening if the meat is cut into steaks within the first 24-36 hours during rigor mortis. I think Rushy & Gibo have it right....
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