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| Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds |
| Zimkhitha Soji |
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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  Effect of post-mortem temperature on beef tenderness Meat Science. 1985;12(3):145-154 Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time Foods. 2019;8(11):571 Effect of some ante-mortem stressors on peri-mortem and post-mortem biochemical changes and tenderness in broiler breast muscle: a review World's Poultry Science Journal. 1999;55(4):403-414 The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging Livestock Science. 2016;185:123-130 Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging Foods. 2020;9(6):806 Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness Meat Science. 1994;37(2):195-204 Influence of post-mortem muscle glycogen content on the quality of beef during aging Journal of Veterinary Research. 2016;60(3):301-307 TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST-MORTEM AGING AND CARCASS CHARACTERISTICS Journal of Food Science. 1971;36(4):619-623 Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef Meat Science. 1997;45(2):201-207 |
