The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle-Reference-Cited by-同舟云学术

The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle

Published:2001-06 Issue:2 Volume:58 Page:167-174
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hwang I.H,Thompson J.M

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. The efficacy of high and low voltage electrical stimulation under different chilling regimes;Aalhus;Canadian Journal of Animal Science,1994

2. Postmortem changes in muscle;Bendall,1973

3. A comparison of the effects of some post-slaughter treatment on the tenderness of beef;Bouton;Journal of Food Technology,1973

4. A comparison of some objective methods used to assess meat tenderness;Bouton;Journal of Food Science,1972

5. Effect of ultimate pH upon the water holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971

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