Concepedia

Muscle of dark and normal beef differs metabolically

L.T. Kirkpatrick, Juan Fernando Morales Gómez, Mariane Beline, C.-N. Yen, Jocelyn Bodmer, J.C. Wicks, Tim H Shi, Saulo da Luz e Silva, J.L. Aalhus, D. A. King,

Meat Science · 2023 · 13 citations · 31 references

DOI

Concepts

References

31

Methods of enzymatic analysis

International Journal of Biochemistry · 1985 · 3.5K citations

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Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

Gabriel Monin, Pierre Sellier · Meat Science · 1985 · 557 citations

, , +12

The chemistry of myoglobin and its reactions

David J. Livingston, W. Duane Brown · Food technology · 1981 · 227 citations

, , +6

Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability

Jiali Tang, C. Faustman, T.A. Hoagland et al. · Journal of Agricultural and Food Chemistry · 2005 · 221 citations

, , +17

Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

Kaisa Immonen, Marita Ruusunen, Kari Hissa et al. · Meat Science · 2000 · 177 citations

, , +14