Concepedia
Meat Science · 1982 · 61 citations · 7 references
AgricultureAnimal SciencesFood ScienceMeat ScienceMeat CompositionMeat QualityMeat TendernessMuscle StructureMeat Quality EvaluationMuscle Biopsy HistologyMuscle Biopsy InterpretationMuscle Fiber CharacteristicsMuscle Fiber Evaluation
7
Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.
Imanuel Bergman, Roy Loxley · Analytical Chemistry · 1963 · 1.5K citations
Natural Sciences, Biochemistry, Chemistry +6
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 · 873 citations
Agriculture, Chemistry, Food Science +17
COMPARISON OF RED AND WHITE VOLUNTARY SKELETAL MUSCLES OF SEVERAL SPECIES OF PRIMATES
C. H. Beatty, Glaydis M. Basinger, CARRIE CASE DULLY et al. · Journal of Histochemistry & Cytochemistry · 1966 · 79 citations · Full text
Life Sciences, Anatomy, Zoology +17
CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS
Melvin C. Hunt, H. B. Hedrick · Journal of Food Science · 1977 · 73 citations
Agriculture, Animal Sciences, Food Science +17
Phenotypic Expression of Muscle Fiber Types and Some Implications to Meat Quality
C. R. Ashmore · Journal of Animal Science · 1974 · 73 citations
Agriculture, Animal Sciences, Animal Welfare +10