Concepedia

Chilling Rate

Chilling Rate is a postmortem physiological metric that quantifies the speed at which muscle temperature declines over time, distinguishing it from other meat quality indicators by specifically reflecting the thermal kinetics influencing rigor mortis development and meat texture formation.

160

Publications

6.3K

Citations

489

Authors

180

Institutions

Publications per year

2017–2026

16

Parents

Publications

160

Measurements of dry atmospheric cooling in subfreezing temperatures

Paul A. Siple, Charles F. Passel · Medical Entomology and Zoology · 1945 · 400 citations

, , +15

Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis

Gerald Offer · Meat Science · 1991 · 388 citations

, , +12

Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability

S. G. May, H. G. Dolezal, D. R. Gill et al. · Journal of Animal Science · 1992 · 206 citations

, , +12

The primary chilling of poultry carcasses—a review

Christian James, Charles Vincent, T.I. de Andrade Lima et al. · International Journal of Refrigeration · 2005 · 174 citations

, , +14

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

D. Bahuaud, Turid Mørkøre, Øyvind Langsrud et al. · Food Chemistry · 2008 · 153 citations

, , +16

1–5 of 160

Authors

489

  1. CL
    Curtis L. Kastner

    Kansas State University, United States

    4 publications · 140 citations

    4

    h-index

  2. JA
    J.L. Aalhus

    Agriculture and Agri-Food Canada, Canada

    4 publications · 160 citations

    4

    h-index

  3. KI
    Kjell Ivar Hildrum

    Norwegian University of Life Sciences, Norway

    4 publications · 145 citations

    4

    h-index

  4. AA
    Addison A. Taylor

    Baylor College of Medicine, United States

    3 publications · 97 citations

    3

    h-index

  5. AC
    A.C Cleland

    Massey University, New Zealand

    3 publications · 109 citations

    3

    h-index

1–5 of 489

Institutions

180

  1. University of California, Davis

    Davis, United States

    5 h-index

    9 publications

    342 citations

  2. Agricultural Research Service

    Washington, United States

    5 h-index

    8 publications

    203 citations

  3. Texas A&M University

    College Station, United States

    5 h-index

    18 publications

    453 citations

  4. Chinese Academy of Agricultural Sciences

    Beijing, China

    4 h-index

    25 publications

    805 citations

  5. Institute of Food Science and Technology

    Beijing, China

    4 h-index

    25 publications

    805 citations

  6. Kansas State University

    Manhattan, United States

    4 h-index

    16 publications

    601 citations

  7. University of Bristol

    Bristol, United Kingdom

    3 h-index

    7 publications

    800 citations

  8. University of Georgia

    Athens, United States

    3 h-index

    6 publications

    383 citations

1–8 of 180

Venues

  1. Meat Science

    21 publications · 1.2K citations

    19

    h-index

  2. Journal of Food Science

    JFS · 10 publications · 271 citations

    10

    h-index

  3. Poultry Science

    9 publications · 219 citations

    9

    h-index

  4. 8

    h-index

  5. 8

    h-index

1–5