PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Animal Bioscience10.5713/ajas.20.0488202134111849-1858Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breedsZimkhitha Sojihttp://animbiosci.org/upload/pdf/ajas-20-0488.pdf, http://animbiosci.org/journal/view.php?doi=10.5713/ajas.20.0488, http://animbiosci.org/upload/pdf/ajas-20-0488.pdf
Meat Science10.1016/0309-1740(85)90014-21985123145-154Effect of post-mortem temperature on beef tendernessE. Petäjä, E. Kukkonen, E. Puolannehttps://api.elsevier.com/content/article/PII:0309174085900142?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174085900142?httpAccept=text/plain
Foods10.3390/foods81105712019811571Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time Bakhsh, Hwang, Joohttps://www.mdpi.com/2304-8158/8/11/571/pdf
World's Poultry Science Journal10.1079/wps199900281999554403-414Effect of some ante-mortem stressors on peri-mortem and post-mortem biochemical changes and tenderness in broiler breast muscle: a reviewAbdalla S.A. Ali, Adrian P. Harrison, J. Fris Jensenhttps://www.tandfonline.com/doi/pdf/10.1079/WPS19990028
Livestock Science10.1016/j.livsci.2016.01.0202016185123-130The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem agingChristopher Heinz Hunke Mberema, Georg Lietz, Ilias Kyriazakis, Olivier A.E. Sparaganohttps://api.elsevier.com/content/article/PII:S1871141316300208?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S1871141316300208?httpAccept=text/plain
Foods10.3390/foods9060806202096806Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem AgingYong-Hong Feng, Song-Shan Zhang, Bao-Zhong Sun, Peng Xie, Kai-Xin Wen, Chen-Chen Xuhttps://www.mdpi.com/2304-8158/9/6/806/pdf
Meat Science10.1016/0309-1740(94)90080-91994372195-204Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS.D. Shackelford, M. Koohmaraie, J.W. Savellhttps://api.elsevier.com/content/article/PII:0309174094900809?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174094900809?httpAccept=text/plain
Journal of Veterinary Research10.1515/jvetres-2016-00462016603301-307Influence of post-mortem muscle glycogen content on the quality of beef during agingAnna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbickahttps://content.sciendo.com/view/journals/jvetres/60/3/article-p301.xml, https://www.sciendo.com/article/10.1515/jvetres-2016-0046
Journal of Food Science10.1111/j.1365-2621.1971.tb15144.x1971364619-623TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST-MORTEM AGING AND CARCASS CHARACTERISTICSA. H. MARTIN, H. T. FREDEEN, G. M. WEISShttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1971.tb15144.x, http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb15144.x/fullpdf
Meat Science10.1016/j.meatsci.2022.1087332022186108733Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stagesPablo Augusto de Souza Fonseca, Tim Caldwell, Ira Mandell, Katharine Wood, Angela Cánovashttps://api.elsevier.com/content/article/PII:S0309174022000018?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174022000018?httpAccept=text/plain