Histochemical characterisation of high-value beef muscles from different breeds, and its relation to tenderness.

2021 ◽  
pp. 104468
Author(s):  
Nicole Lebedová ◽  
Daniel Bureš ◽  
Tersia Needham ◽  
Jaroslav Čítek ◽  
Zuzana Dlubalová ◽  
...  
Keyword(s):  
Beef Muscles

Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 491-497 ◽  
Author(s):  
A.C. Archile-Contreras ◽  
I.B. Mandell ◽  
P.P. Purslow
Keyword(s):  
Dietary Effects ◽  
Beef Muscles

Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature

Meat Science ◽  
2007 ◽  
Vol 77 (3) ◽  
pp. 372-383 ◽  
Author(s):  
Kristin Hollung ◽  
Eva Veiseth ◽  
Terje Frøystein ◽  
Laila Aass ◽  
Øyvind Langsrud ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Post Mortem ◽  
Conditioning Temperature ◽  
Beef Muscles

Assessment of palatability attributes of the major beef muscles

Meat Science ◽  
2003 ◽  
Vol 65 (3) ◽  
pp. 949-958 ◽  
Author(s):  
L.E. Jeremiah ◽  
L.L. Gibson ◽  
J.L. Aalhus ◽  
M.E.R. Dugan
Keyword(s):  
Beef Muscles

Proteomic analyses of mitochondrial damage in postmortem beef muscles

2022 ◽  
Author(s):  
Chunmei Liu ◽  
Qichao Wei ◽  
Xia Li ◽  
Dong Han ◽  
Jiqian Liu ◽  
...  
Keyword(s):  
Mitochondrial Damage ◽  
Proteomic Analyses ◽  
Beef Muscles

The relationship between early post-mortem pH and the tenderisation of beef muscles

Meat Science ◽  
1997 ◽  
Vol 45 (2) ◽  
pp. 239-251 ◽  
Author(s):  
G.R. O'Halloran ◽  
D.J. Troy ◽  
D.J. Buckley
Keyword(s):  
Post Mortem ◽  
The Relationship ◽  
Beef Muscles

Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat

Meat Science ◽  
2000 ◽  
Vol 56 (2) ◽  
pp. 139-144 ◽  
Author(s):  
M.M. Farouk ◽  
S.J. Lovatt
Keyword(s):  
Beef Muscles

Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles

Meat Science ◽  
2019 ◽  
Vol 149 ◽  
pp. 40-46 ◽  
Author(s):  
B. Uttaro ◽  
S. Zawadski ◽  
B. McLeod
Keyword(s):  
Multi Stage ◽  
Sous Vide ◽  
Beef Muscles

Cooking method effect on Warner-Bratzler shear force of different beef muscles

Meat Science ◽  
2018 ◽  
Vol 138 ◽  
pp. 10-14 ◽  
Author(s):  
Romina Fabre ◽  
Gabriela Dalzotto ◽  
Flavia Perlo ◽  
Patricia Bonato ◽  
Gustavo Teira ◽  
...  
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
Method Effect ◽  
Beef Muscles
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