The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

R: A Language and Environment for Statistical Computing

R Core Team · 2000 · 353K citations · Full text

Natural Sciences, Computer Science, Statistical Computing +10

Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 650 citations

Agriculture, Biochemistry, Food Science +12

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Lars Kristensen, Peter P. Purslow · Meat Science · 2001 · 428 citations

Agriculture, Dairy Science, Food Science +14

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 421 citations

Agriculture, Animal Sciences, Food Science +13

Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.

K L Huffman, M.F. Miller, Linda Hoover et al. · Journal of Animal Science · 1996 · 405 citations

Agriculture, Animal Sciences, Food Science +17