The effect of pH decline rate on the meat and eating quality of beef carcasses

David Hopkins(New South Wales Department of Primary Industries), Robyn D. Warner(Commonwealth Scientific and Industrial Research Organisation), Eric N. Ponnampalam(The University of Melbourne), R.J. van de Ven(New South Wales Department of Primary Industries)
Animal Production Science
February 19, 2014
10.1071/an12314
Cited by 88

Related Papers

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
|Comprehensive Reviews in Food Science and Food Safety|2017|251
The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review
|Animals|2022|247
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
|Comprehensive Reviews in Food Science and Food Safety|2013|239
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
|Animal Production Science|2014|237
Bioactivity and health effects of ruminant meat lipids. Invited Review
|Meat Science|2020|156