Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin-Reference-Cited by-同舟云学术

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Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

Published:2017-03 Issue: Volume:93 Page:75-86
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sikes Anita L.,Jacob Robin,D'Arcy Bruce,Warner Robyn

Funder

MLA

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Very fast chilling of beef carcasses;Aalhus;Canadian Journal of Animal Science,2002

2. Meat colour measurement guidelines;AMSA,2012

3. Effect of early conditioning temperature on tenderness and aging of lamb meat;Beltran,1986

4. Postmortem changes in muscle;Bendall,1973

5. Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortem;Bendall;Journal of the Science of Food and Agriculture,1975

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2. Quality and safety of pork meat after cooling and treatment with lactic starters;Potravinarstvo Slovak Journal of Food Sciences;2024-05-20

3. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem;Food Research International;2024-05

4. Hot boning of meat;Encyclopedia of Meat Sciences;2024

5. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum;Meat Science;2022-12

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