Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging-Reference-Cited by-同舟云学术

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Effect of a low‐voltage electrical stimulation on yak meat tenderness during postmortem aging

Published:2020-01 Issue:1 Volume:91 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Chen Meng‐Yin¹^ORCID,Tian Yuan¹,Yu Qun‐Li¹,Han Ling¹,Zhao Suo‐Nan²,Song Ren‐De³

Affiliation:

1. College of Food Science and Engineering Gansu Agricultural University Lanzhou China

2. Institute of Animal Science of Haibei Tibetan Autonomous Prefecture Haibei China

3. Institute of Animal Science and Veterinary Science of Yushu Tibetan Autonomous Prefecture Yushu China

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13410

Reference38 articles.

1. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

2. A PCR assay for sex determination of yak (Bos grunniens) meat by amplification of the male-specific SRY gene

3. Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation

4. Electrical stimulation, muscle tension and glycolysis in bovine Sternomandibularis

5. RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

Cited by 7 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. Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance;Journal of Food Engineering;2024-11

2. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics;Meat Science;2024-09

3. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham;Foods;2024-05-30

4. Effects of alternating electric field during freezing and thawing on beef quality;Food Chemistry;2023-09

5. The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather;Meat Science;2022-02

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