Concepedia

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

Carolina Naves Aroeira, Robledo A. Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Carmen J. Contreras‐Castillo, David Hopkins, Eduardo Mendes Ramos

Meat Science · 2019 · 35 citations · 41 references

DOI

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References

41

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

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Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

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RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

R. D. Culler, F. C. Parrish, Gary C. Smith et al. · Journal of Food Science · 1978 · 578 citations

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Managing meat tenderness

J. M. Thompson · Meat Science · 2002 · 420 citations

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

G. Destefanis, Alberto Brugiapaglia, M Barge et al. · Meat Science · 2007 · 388 citations · Full text

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