The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study-Reference-Cited by-同舟云学术

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The effects of hot boning on meat quality from six different contractile‐metabolic sheep muscles: A preliminary study

Published:2020-09-08 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ithurralde Javier¹^ORCID,Bianchi Gianni²,Feed Oscar²,Nan Fernando¹,Ballesteros Fernando²,Garibotto Gustavo²,Bielli Alejandro¹

Affiliation:

1. Area of Histology and Embryology, Dept. of Morphology and Development, Veterinary Faculty Universidad de la República Montevideo Uruguay

2. Research Station “Dr. Mario A. Cassinoni” (EEMAC) Agronomy Faculty Universidad de la República Paysandú Uruguay

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14778

Reference29 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageing;Boakye K.;Meat Science,2004

3. Mitochondrial calcium and postmortem muscle shortening

4. The Effects of Hot vs. Cold Boning on Eating Quality of New Zealand Grass Fed Beef

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1. Meat and Reformed Meat Products;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

2. Sustainability II: Sustainable animal production and meat processing;Lawrie's Meat Science;2023

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