Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum-Reference-Cited by-同舟云学术

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Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

Published:2012-12 Issue:4 Volume:92 Page:795-804
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Li Ke,Zhang Yimin,Mao Yanwei,Cornforth Daren,Dong Pengcheng,Wang Renhuan,Zhu He,Luo Xin

Funder

Ministry of Agriculture of the People's Republic of China

National Non-profit Project

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Very fast chilling of beef carcasses;Aalhus;Canadian Journal of Animal Science,2002

2. Effects of rigor temperature and electrical stimulation on venison quality;Bekhit;Meat Science,2007

3. The influence of rate of chilling on the development of rigor and ‘cold shortening;Bendall,1972

4. Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle;Bouton;Journal of Food Science,1973

5. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics;Bowling;Meat Science,1987

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