The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension. (Q47598470)

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16 January 2020

title

The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension (English)

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16 January 2020

3

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author name string

Melissa P Rees

series ordinal

1

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16 January 2020

Graham R Trout

series ordinal

2

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16 January 2020

publication date

1 October 2003

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16 January 2020

number of pages

14

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inferred from page(s)

published in

Meat Science

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16 January 2020

volume

65

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issue

2

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page(s)

791-804

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Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality

16 January 2020

cites work

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Electrical stimulation, muscle tension and glycolysis in bovine Sternomandibularis

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Responses of different types of ox muscle to electrical stimulation

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Optimisation of tenderisation, ageing and tenderness

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Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.

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Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat

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The effect of dietary magnesium aspartate supplementation on pork quality

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Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins

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Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle

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Sarcomere shortening of prerigor muscles and its influence on drip loss

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Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle

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Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.

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Early-postmortem cooling rate and beef tenderness

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Cold induced toughening in excised pork as affected by pH, R value and time at boning

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Tenderness of pork muscles as influenced by chilling rate and altered carcass suspension

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Effects of altered carcass suspension during rigor mortis on tenderness of pork loin

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Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles

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Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness.

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Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

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Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing

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Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrils

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Effects of low-frequency electrical stimulation on beef tenderness

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7 January 2021

The effect of low voltage and high voltageelectrical stimulation on pork quality

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7 January 2021

The effect of chilling, electrical stimulation and conditioning on pork eating quality

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7 January 2021

Effect of different electrical stimulation and chilling treatments on pork quality

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7 January 2021

Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability

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7 January 2021

Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

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7 January 2021

Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs

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7 January 2021

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Identifiers

DOI

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16 January 2020

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