The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

Agriculture, Food Science, Food Chemistry +12

The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness

Inho Hwang, C.E. Devine, David Hopkins · Meat Science · 2003 · 292 citations

Agriculture, Animal Sciences, Food Science +11

Biophysical aspects of meat tenderness

Meat Science · 1996 · 270 citations

Agriculture, Food Science, Food Analysis +13

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

David Hopkins, RS Hegarty, P.J. Walker et al. · Australian Journal of Experimental Agriculture · 2006 · 257 citations

Agriculture, Animal Sciences, Food Science +17

Muscle and meat biochemistry

Trends in Food Science & Technology · 1991 · 205 citations

Life Sciences, Biochemistry, Physiology +12