Concepedia

The importance of chill rate when characterising colour change of lamb meat during retail display

R.H. Jacob, K.L. Thomson

Meat Science · 2011 · 32 citations · 26 references

DOI

Concepts

References

26

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

, , +14

A cold shortening effect in beef muscles

R.H. Locker, C.J. Hagyard · Journal of the Science of Food and Agriculture · 1963 · 573 citations

, , +7

Relationship between consumer ranking of lamb colour and objective measures of colour

S. Khliji, Remy van de Ven, T.A. Lamb et al. · Meat Science · 2010 · 356 citations

, , +13

Post-slaughter influences on the formation of metyyoglobin in beef muscles

D.A. Ledward · Meat Science · 1985 · 249 citations

, , +12

Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability

Jiali Tang, C. Faustman, T.A. Hoagland et al. · Journal of Agricultural and Food Chemistry · 2005 · 221 citations

, , +17