Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer

Muscle fibre type and meat quality

R.E. Klont, L. Brocks, G. Eikelenboom · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +12

Factors determining the time course of rigor mortis

E.C. Bate-Smith, J. R. Bendall · The Journal of Physiology · 1949 · 246 citations

Medicine, Anatomy, Physical Examination +5

Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death

Cécile Berri, Martine Debut, Véronique Santé-Lhoutellier et al. · British Poultry Science · 2005 · 179 citations

Agriculture, Animal Sciences, Poultry Science +15

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

The effect of thawing methods on the quality of eels (Anguilla anguilla)

Beyza Ersoy, Emine Aksan, Akif Özeren · Food Chemistry · 2008 · 82 citations

Veterinary Medicine, Animal Sciences, Lyophilization +5