CrossRef Text and Data Mining
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Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds
Zimkhitha Soji
Anim Biosci. 2021;34(11):1849-1858.   Published online October 14, 2020
DOI: https://doi.org/10.5713/ajas.20.0488

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Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds
Animal Bioscience. 2021;34(11):1849-1858   Crossref logo
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Effect of post-mortem temperature on beef tenderness
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Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time
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The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging
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Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging
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Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness
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Influence of post-mortem muscle glycogen content on the quality of beef during aging
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TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST-MORTEM AGING AND CARCASS CHARACTERISTICS
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Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef
Meat Science. 1997;45(2):201-207   Crossref logo
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