Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
Yuan H. Brad Kim(Purdue University West Lafayette), Katja Rosenvold(Australia and New Zealand Banking Group), Robyn D. Warner(Commonwealth Scientific and Industrial Research Organisation)
Cited by 237
Related Papers
American Meat Science Association Guidelines for Meat Color Measurement
|Meat and Muscle Biology|2022|270
Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins
|Meat Science|2015|255
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
|Innovative Food Science & Emerging Technologies|2016|235
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
|Meat Science|2018|192
Genetic parameters for meat quality traits of Australian lamb meat
|Meat Science|2013|153