The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle-Reference-Cited by-同舟云学术

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The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle

Published:2005-10 Issue:2 Volume:71 Page:351-357
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ryu Y.C.,Kim B.C.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Pork quality variation is not explained by glycolytic enzyme capacity;Allison;Meat Science,2003

2. Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters;Brewer;Meat Science,2001

3. Three myosin adenosine triphosphatase system: the nature of their pH liability and sulphydryl dependence;Brooke;Journal of Histochemistry and Cytochemistry,1970

4. Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle;Calkins;Journal of Food Science,1982

5. Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality;Candek-Potokar;Meat Science,1999

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