Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies-Reference-Cited by-同舟云学术

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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

Published:2018-10 Issue: Volume:144 Page:74-90
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kim Yuan H. Brad,Ma Danyi,Setyabrata Derico,Farouk Mustafa M.,Lonergan Steven M.,Huff-Lonergan Elisabeth,Hunt Melvin C.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference185 articles.

1. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs;Abdullah;Meat Science,2009

2. Dry aging of beef in a bag highly permeable to water vapour;Ahnström;Meat Science,2006

3. Survey of Antimicrobial Effects of Beef Carcass Intervention Treatments in Very Small State-Inspected Slaughter Plants;Algino;Journal of Food Science,2007

4. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef;Anderson;Meat Science,2012

5. Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef;Ba;Animal Science Journal,2014

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