Concepedia

Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

S. Martı́nez-Cerezo, C. Sañudo, B. Panea, Ismael López Medel, R. Delfa, I. Sierra, José Antonio Beltrán, R. Cepero, J.L. Olleta

Meat Science · 2004 · 158 citations · 34 references

Concepts

AgricultureAnimal SciencesFood ScienceFood ChemistryMeat ScienceMeat CompositionMeat ProcessingMeat QualityMeat Shelf LifeMeat TendernessMeat TextureAge At SlaughterAge Effects On Meat ColorAgeingAgeing EffectsAging Effects On TextureBreed Effects On Meat ColorBreed Effects On Meat CompositionChemical Characteristics

References

34

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

Connective tissue in meat and meat products

Ralston Lawrie · Meat Science · 1989 · 338 citations

Agriculture, Anatomy, Food Science +13

Sarcomere shortening of prerigor muscles and its influence on drip loss

K.O. Honikel, C.J. Kim, Reiner Hamm et al. · Meat Science · 1986 · 308 citations

Natural Sciences, Anatomy, Physiology +9

The effect of genotype, feeding system and slaughter weight on the quality of light lambs

José Santos‐Silva, I.A. Mendes, R.J.B. Bessa · Livestock Production Science · 2002 · 273 citations

Agriculture, Animal Sciences, Dairy Science +13

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

T. L. Wheeler, M. Koohmaraie · Journal of Animal Science · 2000 · 254 citations

Agriculture, Animal Sciences, Food Science +17