The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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2. Early postmortem skeletal alterations effect on sarcomere length, myofibrillar fragmentation, and muscle tenderness of beef from light-weight, Brangus heifers;Beaty;Journal of Muscle Foods,1999
3. A review of fresh lamb chilling and preservation;Bellés;Small Ruminant Research,2017
4. Vascular perfusion chilling of red meat carcasses - a feasibility study;Brown;Meat Science,2009
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1. Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat;Journal of the Science of Food and Agriculture;2024-01-12
2. Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods;Meat Science;2023-05
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