Effect of pre-rigor stretch and various constant temperatures on the rate of post-mortem pH fall, rigor mortis and some quality traits of excised porcine biceps femoris muscle strips-Reference-Cited by-同舟云学术

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Effect of pre-rigor stretch and various constant temperatures on the rate of post-mortem pH fall, rigor mortis and some quality traits of excised porcine biceps femoris muscle strips

Published:1996-01 Issue:1 Volume:42 Page:49-66
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Vada-Kovács M.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Cold-contracture and atp-turnover in the red and white musculature of the pig,post mortem

2. A review of the relationships of pH with physical aspects of pork quality

3. Interaction between myosin and its substrates

4. Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem

Cited by 7 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. Declined flesh quality resulting from niacin deficiency is associated with elevated glycolysis and impaired mitochondrial homeostasis in grass carp (Ctenopharyngodon idella);Food Chemistry;2024-09

2. Postmortem ageing influences the thawed meat quality of frozen lamb loins;Food Chemistry;2019-03

3. Muscle structure, sarcomere length and influences on meat quality: A review;Meat Science;2017-10

4. Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions;Food Science and Technology International;2013-01-04

5. Effect of post-mortem handling conditions on the quality of spent hen meat curry;Journal of Food Science and Technology;2011-06-18

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