Cite

1. Abril M., Campo M.M., Onenc A., Sanudo C., Alberti P., Negueruela A.I.: Beef colour evolution as a function of ultimate pH. Meat Sci 2001, 58, 69-78.10.1016/S0309-1740(00)00133-9 Search in Google Scholar

2. Braghieri A., Carlucci A., Girolami A., Napolitano F.: Tenderness, pH and acceptability of meat from Podolian and Limousine x Podolian young bulls. J Food Qual 2008, 31, 490-502.10.1111/j.1745-4557.2008.00214.x Search in Google Scholar

3. Brooks J.C., Savell J.W.: Perimysium thickness as an indicator of beef tenderness. Meat Sci 2004, 67, 329-334.10.1016/j.meatsci.2003.10.019 Search in Google Scholar

4. Chang H.J., Xu X.L., Li C.B., Huang M., Liu D.Y., Zhou G.H.: A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating. J Food Process Eng 2010, 34, 1-18.10.1111/j.1745-4530.2009.00568.x Search in Google Scholar

5. Destefanis G., Brugiapaglia A., Barge M.T., Dal Molin E.: Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci 2008, 78, 153-156.10.1016/j.meatsci.2007.05.031 Search in Google Scholar

6. Gašperlin L., Žlender B., Abram V.: Colour of normal and high pH beef heated to different temperatures as related to oxygenation. Meat Sci 2000, 54, 391-398.10.1016/S0309-1740(99)00115-1 Search in Google Scholar

7. Hannula T., Puolanne E.: The effect of cooling rate on beef tenderness: The significance of pH at 7°C. Meat Sci 2004, 67, 403-408.10.1016/j.meatsci.2003.11.012 Search in Google Scholar

8. Hernández B., Lizaso G., Horcada A., Beriain M.J., Purroy A.: Meat colour of fighting bulls. Arch Latinoam Prod Anim 2006, 14, 90-94. Search in Google Scholar

9. Hwang I.H., Thompson J.M.: The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle. Meat Sci 2001, 58, 167-174.10.1016/S0309-1740(00)00147-9 Search in Google Scholar

10. Iwanowska A., Iwańska E., Grześ B., Mikołajczak B., Pospiech E., Rosochacki S., Juszczuk-Kubiak E., Łyczyński A.: Changes in proteins and tenderness of meat from young bulls of four breeds at three ages over 10 days of cold storage. Anim Sci Pap Rep 2010, 28, 13-25. Search in Google Scholar

11. Jakobsen M., Bertelson G.: Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci 2000, 54, 49-57.10.1016/S0309-1740(99)00069-8 Search in Google Scholar

12. Jeremiah L.E., Dugan M.E.R., Aalhus J.L., Gibson L.L.: Assessment of palatability attributes of the major beef muscles. Meat Sci 2003, 65, 985-992.10.1016/S0309-1740(02)00308-X Search in Google Scholar

13. Jeremiah L.E., Phillips D.M.: Evaluation of a probe for predicting beef tenderness. Meat Sci 2000, 55, 493-502.10.1016/S0309-1740(00)00014-0 Search in Google Scholar

14. Koohmaraie M., Geesink G.H.: Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on calpain system. Meat Sci 2006, 74, 34-43.10.1016/j.meatsci.2006.04.025 Search in Google Scholar

15. Kristensen L., Purslow P.: The effect of aging on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci 2001, 58, 17-23.10.1016/S0309-1740(00)00125-X Search in Google Scholar

16. Lawrie R.A., Ledward D.A.: Lawrie’s meat science. Cambridge, England: Woodhead Publishing Ltd. 2006.10.1533/9781845691615 Search in Google Scholar

17. Li Ch., Zhou G., Xu X., Zhang J., Xu S., Ji Y.: Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Asian Aust J Anim Sci 2006, 19, 1799-1808.10.5713/ajas.2006.1799 Search in Google Scholar

18. Li Ch., Zhou G., Xu X.: Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. Int J Food Sci Tech 2008, 43, 838-845.10.1111/j.1365-2621.2007.01524.x Search in Google Scholar

19. Lu R., Chen Y.-R., Solomon M.B., Berry B.W.: Tensile properties and Warner-Bratzler tenderness measurement of raw and cooked beef. Transact ASAE 1998, 41, 1431-1439.10.13031/2013.17278 Search in Google Scholar

20. Maltin C., Balcerzak D., Tilley R., Delday M.: Determinants of meat quality: tenderness. P Nutr Soc 2003, 62, 337-347.10.1079/PNS200324814506881 Search in Google Scholar

21. Mancini R.A., Hunt M.C.: Current research in meat color. Meat Sci 2005, 71, 100-121.10.1016/j.meatsci.2005.03.00322064056 Search in Google Scholar

22. Mlček J., Šustová K., Simeonovová J.: Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef. Czech J Anim Sci 2006, 51, 361-368.10.17221/3952-CJAS Search in Google Scholar

23. Monsón F., Sanudo C., Sierra I.: Influence of cattle breed and ageing time on textural meat quality. Meat Sci 2004, 68, 595-602.10.1016/j.meatsci.2004.05.011 Search in Google Scholar

24. Nishimura T.: The role of intramuscular connective tissue in meat texture. Anim Sci J 2010, 81, 21-27.10.1111/j.1740-0929.2009.00696.x Search in Google Scholar

25. Page J.K., Wulf D.M., Schwotzer T.R.: A survey of beef muscle color and pH. J Anim Sci 2001, 79, 678-687.10.2527/2001.793678x Search in Google Scholar

26. PN-ISO 2917:2001/Ap1:2002: Mięso i przetwory mięsne. Pomiar pH. Metoda odwoławcza. Search in Google Scholar

27. Prevolnik M., Čandek-Potokar M., Škorjanc D., Velikonja-Bolta Š., Škrlep M., Žnidaršič T., Babnik D.: Predicting intramuscular fat content in pork and beef by near infrared spectroscopy. J Near Infrared Spectrosc 2005, 13, 77-85.10.1255/jnirs.460 Search in Google Scholar

28. Prieto N., Ross D.W., Navajas E.A., Nute G.R., Richardson R.I., Hyslop J.J., Simm G., Roehe R.: Online application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat Sci 2009, 83, 96-103.10.1016/j.meatsci.2009.04.005 Search in Google Scholar

29. Purslow P.P.: Intramuscular connective tissue and its role in meat quality. Meat Sci 2005, 70, 435-447.10.1016/j.meatsci.2004.06.028 Search in Google Scholar

30. Saito K., Ahhmed A., Takeda H., Kawahara S., Irie M., Muguruma M.: Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures. Meat Sci 2007, 75, 265-272.10.1016/j.meatsci.2006.07.011 Search in Google Scholar

31. Schönfeldt H.C., Strydom P.E.: Effect of age and cut on tenderness of South African beef. Meat Sci 2011, 87, 206-218.10.1016/j.meatsci.2010.10.011 Search in Google Scholar

32. Stolowski G.D., Baird B.E., Miller R.K., Savell J.W., Sams A.R., Taylor J.F., Sanders J.O., Smith S.B.: Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses. Meat Sci 2006, 73, 475-483.10.1016/j.meatsci.2006.01.006 Search in Google Scholar

33. Torrescano G., Sánchez-Escalante A., Giménez B., Roncalés P., Beltrán J.A.: Shear values of raw samples of 14 bovine muscles and their relations to muscle collagen characteristics. Meat Sci 2003, 64, 85-91.10.1016/S0309-1740(02)00165-1 Search in Google Scholar

34. Warris P.D.: Meat Science. An Introductory text. School of Veterinary Science University of Bristol, Bristol UK, Cabi Publishing 2010, pp. 194-205. Search in Google Scholar

eISSN:
2300-3235
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Life Sciences, Molecular Biology, Microbiology and Virology, other, Medicine, Veterinary Medicine