Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor

MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE

D. G. OLSON, F. C. Parrish, Marvin H. Stromer · Journal of Food Science · 1976 · 330 citations

Agriculture, Animal Sciences, Veterinary Physiology +16

Determination of fish freshness with an enzyme sensor system

Isao Karube, Hideaki Matsuoka, Shuichi Suzuki et al. · Journal of Agricultural and Food Chemistry · 1984 · 226 citations

Agriculture, Food Science, Food Analysis +11

Components contributing to the improvement of meat taste during storage.

Toshihide Nishimura, Mee Ra Rhue, Akihiro OKITANI et al. · Agricultural and Biological Chemistry · 1988 · 188 citations · Full text

Agriculture, Animal Sciences, Food Science +15

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESS

D. G. OLSON, F. C. Parrish · Journal of Food Science · 1977 · 174 citations

Agriculture, Animal Sciences, Meat Inspection +13

THE 30,000‐DALTON COMPONENT OF TENDER BOVINE LONGISSIMUS MUSCLE

MAURINE A. MACBRIDE, F. C. Parrish · Journal of Food Science · 1977 · 145 citations

Agriculture, Animal Sciences, Biochemistry +17