Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

By K. Pearce, K. Rosenvold, H. J. Andersen, D. Hopkins. Meat Science, 2011

748 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. (2014, background): “During 5 d of ice storage, there was a small difference in skin hardness and then the hardness was dropped obviously beyond 5 d storage. With respect to the value of stiffness, there was also a decrease from 4.634 to 2.003 N/mm during ice storage. Moreover, Ayala and others (2010) measured the textu”