Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles
- 30 April 2007
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 75 (4), 628-639
- https://doi.org/10.1016/j.meatsci.2006.09.010
Abstract
No abstract availableKeywords
This publication has 48 references indexed in Scilit:
- Metmyoglobin reducing activityMeat Science, 2005
- High pressure/thermal treatment effects on the texture of beef muscleMeat Science, 2004
- Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extractMeat Science, 2004
- The biochemical and physical effects of electrical stimulation on beef and sheep meat tendernessMeat Science, 2003
- Some recent advances and future priorities in research for the meat industryMeat Science, 1998
- Optimisation of tenderisation, ageing and tendernessMeat Science, 1994
- Muscle proteinases and meat agingMeat Science, 1994
- Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beefMeat Science, 1994
- Modelling post-mortem tenderisation—IV: Role of calpains and calpastatin in conditioningMeat Science, 1993
- Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysisMeat Science, 1991