The development of meat tenderness is likely to be compartmentalised by ultimate pH
Author:
Funder
Ministry of Science and Innovation
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Autolysis parallels activation of mu-calpain;Baki;Biochemical Journal,1996
2. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001
3. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971
4. Activity of cathepsins during beef aging related to mutations in the myostatin gene;Caballero;Journal of the Science of Food and Agriculture,2007
5. The effect of growth rate and ultimate pH on meat quality of lambs;Devine;Meat Science,1993
Cited by 140 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. Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines;Meat Science;2024-12
2. In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times;Meat Science;2024-10
3. The effect of SCD and FASN gene polymorphisms on milk fatty acid composition in Holstein breed;Food Science of Animal Resources;2024-09-09
4. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles;Food Science of Animal Resources;2024-09
5. Haematological changes to assess stress arising from different methods of slaughtering in pigs;The Indian Journal of Animal Sciences;2024-06-13
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3