Effect of electrical stimulation on quality of tenderstretched chevon sides

Comparison of methods for measuring sarcomere length in beef semitendinosus muscle

H. R. Cross, R. L. West, T. R. Dutson · Meat Science · 1981 · 474 citations

Agriculture, Animal Sciences, Animal Anatomy +7

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

Agriculture, Biochemistry, Food Science +12

The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness

Inho Hwang, C.E. Devine, David Hopkins · Meat Science · 2003 · 292 citations

Agriculture, Animal Sciences, Food Science +11

Meat Science: An Introductory Text

Peter F. McNally · International Journal of Food Science & Technology · 2001 · 206 citations

Agriculture, Animal Sciences, Food Science +9

The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles

Cecilia Hertzman, Urban Olsson · Meat Science · 1993 · 154 citations

Agriculture, Animal Sciences, Exercise Physiology +14