An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen-Reference-Cited by-同舟云学术

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

Published:2019-12 Issue: Volume:158 Page:107906
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mikołajczak B.,Iwańska E.,Spychaj A.,Danyluk B.,Montowska M.,Grześ B.,Banach J.K.,Żywica R.,Pospiech E.

Funder

National Science Centre, Poland

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Über die hydroxyprolinbestimmung zur ermittlung des kollagenen bindegewebes in fleisch und fleischwaren. (eng. on the determination of hydroxyproline for the estimation of collageneous tissue in meat and meat products.);Arneth;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1970

2. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses, (december 2017);Banach,2018

3. Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation;Bjarnadóttir;Meat Science,2011

4. Heat-induced changes in the proportion of types I and III collagen in longissimus thoracis;Burson;Meat Science,1986

5. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds;Christensen;Meat Science,2011

Cited by 15 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. Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage;Meat Science;2024-10

2. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics;Meat Science;2024-09

3. Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation;Food Control;2024-07

4. Meat and Reformed Meat Products;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

5. Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers;Meat Science;2023-11