Meat ageing: Reconsideration of the current concept

By C. Herrera-Méndez, S. Becila, Abdelghani Boudjellal, A. Ouali. 2006

186 citations recorded by the source corpus.

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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. (2011, background): “There are however other workers who have challenged the sole role of the calpains in tenderisation (Herrera-Mendez et al., 2006; Hopkins & Taylor, 2004) with a suggestion that other enzymatic systems could contribute to tenderisation such as cathepsins and/or a multienzymatic process including…”
Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review (2014, background): “and the biochemical factors affecting it have been the subject of a number of recent reviews.[56,57] The process is normally carried out in the form of either wet aging or dry aging.”