Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

(2014) R. D. Warner et al.   Animal Production Science

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

(2014) P. E. Strydom et al.   Animal Production Science

A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump

(2014) R. D. Warner et al.   Animal Production Science

A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate

(2014) Robin H. Jacob et al.   Animal Production Science

Grain feeding increases core body temperature of beef cattle

(2014) R. H. Jacob et al.   Animal Production Science

The effect of pH decline rate on the meat and eating quality of beef carcasses

(2014) D. L. Hopkins et al.   Animal Production Science

Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

(2014) Robin H. Jacob et al.   Animal Production Science

Factors influencing the incidence of high rigor temperature in beef carcasses in Australia

(2014) R. D. Warner et al.   Animal Production Science

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

(2014) Yuan H. Brad Kim et al.   Animal Production Science

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

(2013) Yuan H. Brad Kim et al.   MEAT SCIENCE

Exploring the unknowns involved in the transformation of muscle to meat

(2013) E.M. England et al.   MEAT SCIENCE

Small heat shock proteins and their role in meat tenderness: A review

(2013) D. Lomiwes et al.   MEAT SCIENCE

Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

(2012) K. L. Pearce et al.   Animal Production Science

Retail colour display life of chilled lamb as affected by processing conditions and storage temperature

(2011) Katja Rosenvold et al.   MEAT SCIENCE

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

(2011) Xueshen Zhu et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining

(2011) Yuan H. Brad Kim et al.   MEAT SCIENCE

Cattle temperament: Persistence of assessments and associations with productivity, efficiency, carcass and meat quality traits1

(2010) L. M. Cafe et al.   JOURNAL OF ANIMAL SCIENCE

Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

(2010) H. K. HERRING et al.   JOURNAL OF FOOD SCIENCE

Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Length of exposure to high post-rigor temperatures affects the tenderisation of the beefM. longissmus dorsi

(2008) K. L. Thomson et al.   Australian journal of experimental agriculture

Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels

(2008) D.J. Pulford et al.   MEAT SCIENCE

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

(2007) Katja Rosenvold et al.   MEAT SCIENCE

The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH

(2007) D.J. Pulford et al.   MEAT SCIENCE

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE