articleTop 10% cited
Biochemical factors regulating the toughening and tenderization processes of meat
Meat Science · 1996 · Vol. 43 · pp. 193–201
M. Koohmaraie✉(Roman L. Hruska U.S. Meat Animal Research Center)
Meat and Animal Product QualityCalpain Protease Function and RegulationBiochemical effects in animalsTendernessTougheningLongissimus muscleMyofibrilMeat tendernessChemistryFood scienceLongissimusMeat packing industryBiochemistry
Citations
649
FWCI
10.40
field-weighted impact
References
53
Percentile
99%
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References
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
Journal of Food Science · 1978 · 574 citations
Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
Journal of Food Science · 1966 · 390 citations
A cold shortening effect in beef muscles
Journal of the Science of Food and Agriculture · 1963 · 573 citations
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