Concepedia

Pre-rigor temperature control of Chinese yellow cattle carcasses to 12–18°C during chilling improves beef tenderness

Yuqing Liu, Yanwei Mao, Yimin Zhang, Rongrong Liang, Renhuan Wang, Lixian Zhu, Xianyong Meng, Xin Luo

Meat Science · 2014 · 16 citations · 46 references

DOI

Concepts

References

46

R: A Language and Environment for Statistical Computing

R Core Team · 2000 · 353K citations · Full text

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DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

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Consumer thresholds for establishing the value of beef tenderness.

M.F. Miller, Mandy A. Carr, C. B. Ramsey et al. · Journal of Animal Science · 2001 · 633 citations

, , +17

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

, , +13

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

R. D. Culler, F. C. Parrish, Gary C. Smith et al. · Journal of Food Science · 1978 · 578 citations

, , +14