rigor mortis in beef sternomandibularis muscle at 37°c
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11), 1721-1733
- https://doi.org/10.1002/jsfa.2740261114
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Effect of mode of cutting on cooking loss in beefJournal of the Science of Food and Agriculture, 1974
- The effect of carcass posture on cold, heat and thaw shortening in lambInternational Journal of Food Science & Technology, 1973
- A prolonged pre-rigor condition in aerobic surfaces of ox muscleJournal of the Science of Food and Agriculture, 1973
- Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulationInternational Journal of Food Science & Technology, 1973
- POST‐SLAUGHTER pH VARIATION IN BEEFJournal of Food Science, 1973
- INFLUENCE OF ANTE‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATlON OF HIGH ENERGY PHOSPHATES ON BEEF AGING AND TENDERNESSJournal of Food Science, 1973
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960