CONVERSION OF MUSCLE TO MEAT | Ageing-Reference-Cited by-同舟云学术

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CONVERSION OF MUSCLE TO MEAT | Ageing

Published:2004 Issue: Volume: Page:330-338
ISSN:
Container-title:Encyclopedia of Meat Sciences
language:
Short-container-title:

Author:

Devine C.E.

Publisher

Elsevier

Reference12 articles.

1. Connective tissue and meat quality;Bailey,1988

2. Post mortem changes in muscle;Bendall,1973

3. Temperature-dependent cooking toughness in beef;Davey;Journal of the Science of Food and Agriculture,1974

4. The temperature coefficient of beef aging;Davey;Journal of the Sciences of Food and Agriculture,1976

5. Modelling post-mortem meat tenderisation – I. Texture of electrically stimulated and non stimulated beef;Dransfield;Meat Science,1992

Cited by 6 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. INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING;Food systems;2018-10-11

2. Effects of low-voltage electrical stimulation and aging on lamb meat quality;Canadian Journal of Animal Science;2012-03-01

3. Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner–Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21d;Meat Science;2010-06

4. Biochemical Changes during Onset and Resolution of Rigor Mortis under Ambient Temperature;Handbook of Poultry Science and Technology;2010-04-14

5. Composition and Calories;Handbook of Muscle Foods Analysis;2008-11-10

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