Relationships between post-mortem pH changes and some traits of sensory quality in veal

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 867 citations

Food Analysis, Meat Quality, Food Chemistry +16

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 420 citations

Animal Physiology, Ultimate Ph, Pre‐slaughter Injections +10

MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.

A. Ouali · Journal of Muscle Foods · 1990 · 248 citations

Animal Physiology, Muscle Physiology, Muscle Function +14

An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers

R. W. Purchas · Meat Science · 1990 · 238 citations

Animal Physiology, Animal Performance, Animal Agriculture +10

Beef tenderness and sarcomere length

Frans J.M. Smulders, B.B. Marsh, Darl R. Swartz et al. · Meat Science · 1990 · 189 citations

Animal Physiology, Animal Science, Animal Health Economics +5