The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1—Post-mortem pH and temperature-Reference-Cited by-同舟云学术

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The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1—Post-mortem pH and temperature

Published:1983-04 Issue:3 Volume:8 Page:185-201
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fjelkner-Modig S.,Rudérus H.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Respiration of Mitochondria Isolated from Dark-Cutting Beef

2. Developments in meat science;Bendall,1980

3. The problem of dark cutting in beef;Buchter,1981

Cited by 10 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. Techniques to reduce the temperature of beef muscle early in the post mortem period – a review;Animal Production Science;2014

2. Disturbances of Growth and Postmortem Alterations;Jubb, Kennedy & Palmer's Pathology of Domestic Animals;2007

3. Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity;Meat Science;2001-10

4. Comparison of functional and sensory attributes of high pH values in Semimembranosus and Longissimus dorsi of bull muscles during aging;Nahrung / Food;1998-10

5. Predicting the dynamic product heat load and weight loss during beef chilling using a multi-region finite difference approach;International Journal of Refrigeration;1997-01

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