Pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs

Managing meat tenderness

J. M. Thompson · Meat Science · 2002 · 420 citations

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

Developments in meat science—3

R.S. Hannan · Meat Science · 1986 · 351 citations

Agriculture, Animal Sciences, Food Science +12

Influence of ultimate pH on bovine meat tenderness during ageing

José A. Silva, Luís Patarata, C. Martins · Meat Science · 1999 · 320 citations · Full text

Agriculture, Animal Sciences, Food Science +10

The effects of the ultimate pH of meat on tenderness changes during ageing

Akira Watanabe, C. C. Daly, C.E. Devine · Meat Science · 1996 · 314 citations

Agriculture, Food Science, Aging +13