Rapid freezing, frozen storage and the tenderness of lamb-Reference-Cited by-同舟云学术

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Rapid freezing, frozen storage and the tenderness of lamb

Published:1980-08 Issue:4 Volume:4 Page:319-322
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Davey C.L.,Garnett K.J.

Publisher

Elsevier BV

Subject

Food Science

Reference7 articles.

1. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation

2. Electrical stimulation and lamb tenderness

3. The effect of carcass posture on cold, heat and thaw shortening in lamb

4. Carcass posture and tenderness in frozen lamb

5. Freezing rate, frozen storage and lamb tenderness

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Carcass characteristics and meat quality of commercial lambs reared in different forage systems;Livestock Science;2020-02

2. Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model;Journal of Food Process Engineering;2019-03-29

3. Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin;Food Research International;2017-03

4. Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures;Meat Science;2012-09

5. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls;Asian-Australasian Journal of Animal Sciences;2012-06-21

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