Control of fresh meat quality through manipulation of muscle fiber characteristics
Top Cited Papers
Open Access
- 1 December 2013
- journal article
- review article
- Published by Elsevier BV in Meat Science
- Vol. 95 (4), 828-836
- https://doi.org/10.1016/j.meatsci.2013.04.044
Abstract
No abstract availableKeywords
This publication has 99 references indexed in Scilit:
- Healthier meat products as functional foodsMeat Science, 2010
- Tenderness and oxidative stability of post-mortem muscles from mature cows of various agesMeat Science, 2007
- The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscleMeat Science, 2005
- Assessment of palatability attributes of the major beef musclesMeat Science, 2003
- The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beefFood Quality and Preference, 2000
- Muscle fibre type and meat qualityMeat Science, 1998
- Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fatMeat Science, 1998
- Biomechanical Growth Laws for Muscle TissueJournal of Theoretical Biology, 1998
- Muscle protein changes post mortem in relation to pork quality traitsMeat Science, 1997
- Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meatMeat Science, 1985