The Eating Quality of Meat-Reference-Cited by-同舟云学术

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The Eating Quality of Meat

Published:2017 Issue: Volume: Page:357-381
ISSN:
Container-title:Lawrie´s Meat Science
language:
Short-container-title:

Author:

Hopkins David L.

Publisher

Elsevier

Reference117 articles.

1. Establishment of consumer thresholds for beef quality attributes;Aalhus;Canadian Journal of Animal Science,2004

2. Growth- and breed-related changes of muscle bundle structure in cattle;Albrecht;Journal of Animal Science,2006

3. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat;AMSA,2016

4. Meat Standards Australia;Anonymous,2016

5. Exogenous proteases for meat tenderization;Bekhit;Critical Reviews in Food Science and Nutrition,2014

Cited by 9 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. High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat;Food Chemistry: X;2023-03

2. High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat;International Journal of Food Science & Technology;2021-11-08

3. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness;Journal of Texture Studies;2020-04-17

4. Quality and Safety of Meat Products in Russia: Results of Monitoring Samples from Manufacturers and Evaluation of Analytical Methods;Current Research in Nutrition and Food Science Journal;2020-03-25

5. Effects of Lysosomal–Mitochondrial Apoptotic Pathway on Tenderness in Post-Mortem Bovine Longissimus Muscle;Journal of Agricultural and Food Chemistry;2019-04

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