The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles

This publication has 31 references indexed in Scilit:

• The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles
  Meat Science, 1993
• Modelling post-mortem tenderisation—I: Texture of electrically stimulated and non-stimulated beef
  Meat Science, 1992
• The influence of temperature on shortening and rigor onset in beef muscle
  Meat Science, 1983
• The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2—Physical and sensory properties
  Meat Science, 1983
• Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls
  Meat Science, 1982
• Mechanisms of ultrastructural changes in electrically stimulated beef Longissimus muscle
  Meat Science, 1982
• Early-postmortem cooling rate and beef tenderness
  Meat Science, 1980
• Relationship of mitochondria and sarcoplasmic reticulum to cold shortening
  Meat Science, 1980
• The tenderising effect of electrical stimulation of beef carcasses
  Meat Science, 1980
• Mitochondrial calcium and postmortem muscle shortening
  Biochemical and Biophysical Research Communications, 1975