(Q47749186)

5 February 2018

title

The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis (English)

1 reference

5 February 2018

author name string

Purchas RW

series ordinal

1

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5 February 2018

Yan X

series ordinal

2

1 reference

5 February 2018

Hartley DG

series ordinal

3

1 reference

5 February 2018

publication date

1 February 1999

1 reference

5 February 2018

number of pages

7

1 reference

inferred from page(s)

published in

Meat Science

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5 February 2018

volume

51

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5 February 2018

issue

2

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5 February 2018

page(s)

135-141

1 reference

5 February 2018

The effect of growth rate and ultimate pH on meat quality of lambs

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2-Physical and sensory properties

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

Differences in cathepsin B + L and calcium-dependent protease activities among breed type and their relationship to beef tenderness

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle mu-calpain

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

The effects of the ultimate pH of meat on tenderness changes during ageing.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900111-9

7 January 2021

10.1016/S0309-1740(98)00111-9

Identifiers

DOI

0 references

1 reference

5 February 2018