Variability in Tenderness Due to Struggling

Author:

Dodge J.W.,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference13 articles.

1. The physiology and chemistry of rigor mortis with special reference to the aging of beef;Bate-Smith;Adv. Food Res.,1948

2. The shortening of rabbit muscles during rigor mortis. Its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction;Bendall;J. Physiol.,1951

3. Biochemical studies with chicken muscle as related to rigor mortis and tenderization;deFremery;Poultry Sci.,1958

4. Postmortem aging of poultry meat and its effect on the tenderness of the breast muscles;Dodge;Food Tech-nol.,1959

5. Howard, A., and R. A. Lawrie 1956a. Studies on beef quality II. Physiological and biochemical effects of various pre-slaughter treatments. Paper No. 2, C.S.I.R.O., Melbourne.

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