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Managing meat tenderness
scientific article published on 01 November 2002
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instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
title
Managing meat tenderness
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
author name string
John Thompson
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
publication date
1 November 2002
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
number of pages
14
1 reference
based on heuristic
inferred from page(s)
published in
Meat Science
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
volume
62
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
issue
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
page(s)
295-308
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
cites work
The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine muscles
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Modelling post-mortem tenderisation-IV: Role of calpains and calpastatin in conditioning.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
National beef tenderness survey
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Implant strategies during feeding: impact on carcass grades and consumer acceptability
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Feedlot performance, carcass traits, and palatability traits of Hereford and Hereford x Brahman steers
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identification of quality management practices to reduce the incidence of retail beef tenderness problems: development and evaluation of a prototype quality system to produce tender beef
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900126-2
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(02)00126-2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
PubMed publication ID
22061606
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22061606
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061606%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020
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