Work

Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization

Year: 1996

Type: article

Source: Meat Science

DOI: 10.1016/0309-1740(96)00056-3

Author: Koui Takahashi

Institution: Hokkaido University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2026624801

FWCI: 6.772

Cites: 58

Cited by: 183

Related to: 10