CONVERSION OF MUSCLE TO MEAT | Glycolysis-Reference-Cited by-同舟云学术

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CONVERSION OF MUSCLE TO MEAT | Glycolysis

Published:2014 Issue: Volume: Page:353-357
ISSN:
Container-title:Encyclopedia of Meat Sciences
language:
Short-container-title:

Author:

Honikel K.O.

Publisher

Elsevier

Reference15 articles.

1. Principles of Meat Science;Aberle,2001

2. Poultry muscle as food;Addis,1986

3. Post mortem changes in muscle;Bendall,1973

4. Relation between muscle pH and important biochemical parameters during post mortem changes in mammalian muscles;Bendall;Meat Science,1979

5. Conversion of muscle to meat;Greaser,1986

Cited by 11 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. Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem meat quality;Food Frontiers;2024-04-17

2. Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat;Frontiers in Microbiology;2024-02-08

3. Genetic parameters of feather corticosterone and fault bars and correlations with production traits in turkeys (Meleagris gallopavo);Scientific Reports;2023-01-02

4. Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality;Food Chemistry;2022-12

5. The effect of postmortem pH decline rate on caspase‐3 activation and tenderness of bovine skeletal muscle during aging;Journal of Food Biochemistry;2022-04-28

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