Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats-Reference-Cited by-同舟云学术

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Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

Published:2021-05 Issue: Volume:175 Page:108466
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Abhijith Archana,Warner Robyn D.,Ha Minh,Dunshea Frank R.,Leury Brian J.,Zhang Minghao,Joy Aleena,Osei-Amponsah Richard,Chauhan Surinder S.

Funder

The University of Melbourne

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. Halal criteria versus conventional slaughter technology;Abdullah;Animals,2019

2. Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats;Adeyemi;Journal of Animal Science and Technology,2016

3. Influence of diet and postmortem ageing on oxidative stability of lipids, myoglobin and myofibrillar proteins and quality attributes of gluteus medius muscle in goats;Adeyemi;PLoS One,2016

4. Lipid oxidation in meat: Mechanisms and protective factors–a review;Amaral;Food Science and Technology,2018

5. Comparative assessment of heat stress induced changes in carcass traits, plasma leptin profile and skeletal muscle myostatin and HSP70 gene expression patterns between indigenous Osmanabadi and Salem black goat breeds;Archana;Meat Science,2018

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1. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats;Meat Science;2024-11

2. Skin‐on and skin‐off processing methods affect processing efficiency, product yield and meat quality of goat carcass;International Journal of Food Science & Technology;2024-08-22

3. Evaluation of carcass traits, meat quality and the expression of lipid metabolism-related genes in different slaughter ages and muscles of Taihang black goats;Animal Bioscience;2024-08-01

4. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review;Journal of the Science of Food and Agriculture;2024-05-08

5. Comparison of muscle fiber characteristics and meat quality between newborn and adult Haimen goats;Meat Science;2024-01

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