Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Intramuscular connective tissue and its role in meat quality

Peter P. Purslow · Meat Science · 2005 · 437 citations

Agriculture, Anatomy, Food Science +14

Innovative applications of power ultrasound during food freezing processes—a review

Liyun Zheng, Da‐Wen Sun · Trends in Food Science & Technology · 2005 · 357 citations

Agriculture, Food Science, Food Engineering +15

Developments in meat science—3

R.S. Hannan · Meat Science · 1986 · 351 citations

Agriculture, Animal Sciences, Food Science +12

Changes in the colour and opacity of meat

Douglas B. MacDougall · Food Chemistry · 1982 · 338 citations

Agriculture, Food Science, Food Analysis +9