# Biochemical basis of the effect of pre-slaughter stress and post-slaughter processing conditions on meat tenderness

> 2002 master's thesis by Friday O. Obanor at Lincoln University

**Wikidata**: [Q112857940](https://www.wikidata.org/wiki/Q112857940)  
**Source**: https://4ort.xyz/entity/biochemical-basis-of-the-effect-of-pre-slaughter-stress-and-post-slaughter-processing-conditions-on-meat-tenderness


## References

1. [Source](https://hdl.handle.net/10182/3098)