# Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts

> Research article (Meat Science, 2019) · cited 33× · AI/ML

**Wikidata**: [openalex:W2945954250](https://www.wikidata.org/wiki/openalex:W2945954250)  
**Source**: https://4ort.xyz/entity/effect-of-protein-thermal-stability-and-protein-secondary-structure-on-the-roasted-mutton-texture-and-colour-from-differ