Asian-Australasian Journal of Animal Sciences10.5713/ajas.19.0788202033101642-1655Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine musclesPrabhu Balan, Mustafa M. Farouk, Maryann Staincliffe, Adam D Stuart, Robert Kemp, Cameron Craigie,,
Animal Science Journal10.1111/asj.1321720199081050-1059Effects of electrical stimulation and pre‐rigor conditioning temperature on aging potential of hot‐boned beef M. longissimus lumborumPrabhu Balan, Mustafa M. Farouk, Adam D. Stuart, Robert Kemp, Maryaan Staincliffe, Cameron Craige, Yuan H. B. Kim,,
Meat Science10.1016/j.meatsci.2005.11.0202006732196-203Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine musclesA. White, A. O’Sullivan, D.J. Troy, E.E. O’Neill,
Meat Science10.1016/j.meatsci.2011.12.007201291162-68High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restrainingYuan H. Brad Kim, Adam Stuart, Gitte Nygaard, Katja Rosenvold,
Meat Science10.1016/0309-1740(93)90074-r1993351119-141The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef musclesCecilia Hertzman, Urban Olsson, Eva Tornberg,
Meat Science10.1016/0309-1740(94)90149-x1994371115-131The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef musclesUrban Olsson, Cecilia Hertzman, Eva Tornberg,
Meat Science10.1016/s0309-1740(96)00132-51997454427-437Chilled storage life of hot-boned, pre-rigor, salted minced beefD.N. Sadler, J.E. Swan,
Meat Science10.1016/j.meatsci.2015.12.0152016114146-153Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscleTanyaradzwa E. Mungure, Alaa El-Din A. Bekhit, E. John Birch, Ian Stewart,
Meat Science10.1016/0309-1740(90)90062-b1990272141-159The effects of conditioning on meat collagen: Part 4—The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meatCatherine Stanton, Nicholas Light,
Meat Science10.1016/s0309-1740(97)00134-41998492233-247Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beefM.M. Farouk, J.E. Swan,