A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres-Reference-Cited by-同舟云学术

A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

Published:2018-11 Issue: Volume:145 Page:1-8
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hughes J.,Clarke F.,Purslow P.,Warner R.

Funder

Australian Meat Processor Corporation

Australian Government

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Effect of electrical stimulation post mortem of bovine muscle on the binding of glycolytic enzymes. Functional and structural implications;Clarke;The Biochemical Journal,1980

4. The influence of temperature on shortening and rigor onset in beef muscle;Honikel;Meat Science,1983

5. High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour;Hughes;Food Research International,2017

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