Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning-Reference-Cited by-同舟云学术

Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

Published:2002-02 Issue:2 Volume:60 Page:113-124
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rees Melissa P.,Trout Graham R.,Warner Robyn D.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Consumer quality of selected muscles of raw and cooked pork;Batcher;Food Technology,1960

2. Species and variations amongst proteinases in liver lysosomes;Bechet;Bioscience Reports,1986

3. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses;Bendall;Meat Science,1978

4. Muscle quality, cooking method and ageing on palatability of pork loin chops;Bennett;Journal of Food Science,1973

5. The effect of ageing on the organoleptic qualities of PSE and normal pork loins;Butcher;Proceedings of the 2nd International Symposium of Condition of Meat Quality in Pigs,1971

Cited by 29 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. Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates;Food Bioscience;2024-10

2. Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles;Meat Science;2024-03

3. Effects of Meat Factory Cell on pork qualities, sensory characteristics and carcass hygiene: an exploratory study;Acta Agriculturae Scandinavica, Section A — Animal Science;2022-08-29

4. Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life;Food Science of Animal Resources;2022-05

5. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide;Journal of Animal Science;2019-06-12