Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state

Consumer perception of meat quality and implications for product development in the meat sector—a review

Klaus G. Grunert, Lone Bredahl, Karen Brunsø · Meat Science · 2003 · 848 citations

Food Marketing, Food Quality, Meat Sector—a Review +8

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 374 citations

Mechanobiology, Animal Physiology, Microstructure Damage +14

Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism

T.L. Scheffler, David E. Gerrard · Meat Science · 2007 · 333 citations

Animal Physiology, Pork Quality Development, Energy Metabolism +10

Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein

B. M. Bohrer · Trends in Food Science & Technology · 2017 · 296 citations

Nutrition, Nutrient Density, Food Composition +8

Relationship between Meat Structure, Water Mobility, and Distribution:  A Low-Field Nuclear Magnetic Resonance Study

Hanne Christine Bertram, Peter P. Purslow, Henrik J. Andersen · Journal of Agricultural and Food Chemistry · 2002 · 278 citations