Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beef

The handling of cattle pre-slaughter and its effects on carcass and meat quality

P. D. Warriss · Applied Animal Behaviour Science · 1990 · 285 citations

Animal Physiology, Animal Science, Livestock Production +10

Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samples

Charles E. Dreiling, Dana Brown, L. Casale et al. · Meat Science · 1987 · 190 citations

Muscle Glycogen, Biochemistry, Skeletal Muscle +9

The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups

L.E. Jeremiah, Tong A.K.W., L.L. Gibson · Meat Science · 1991 · 141 citations

Animal Physiology, Nutrition, Animal Science +9

Effects of early-postmortem glycolytic rate on beef tenderness

B.B. Marsh, T.P. Ringkob, Ronald L. Russell et al. · Meat Science · 1987 · 134 citations

Animal Physiology, Animal Science, Physiology +6

The relationship between early post-mortem pH and the tenderisation of beef muscles

G.R. O'Halloran, D.J. Troy, D.J. Buckley · Meat Science · 1997 · 125 citations

Animal Physiology, Early Post-mortem Ph, Health Sciences +10