Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer

[1]  E. C. Smith Changes in elasticity of mammalian muscle undergoing rigor mortis , 1939, The Journal of physiology.

[2]  E. C. Bate-smith,et al.  Factors determining the time course of rigor mortis , 1949, The Journal of physiology.

[3]  R. Davies,et al.  The role of phosphate compounds in thaw contraction and the mechanism of thaw rigor. , 1968, Biochimica et biophysica acta.

[4]  T. Suzuki An ultramicroscopic study on rigor mortis. , 1976, Forensic science.

[5]  R. Currie,et al.  Rigor related changes in mechanical properties (tensile and adhesive) and extracellular space in beef muscle. , 1980, Meat science.

[6]  T. Krompecher Experimental evaluation of rigor mortis. V. Effect of various temperatures on the evolution of rigor mortis. , 1981, Forensic science international.

[7]  R. Lawrie Chapter 10 – The eating quality of meat , 1985 .

[8]  A. Vain,et al.  Grading rigor mortis with myotonometry--a new possibility to estimate time of death. , 1992, Forensic science international.

[9]  C. Hertzman,et al.  The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles. , 1993, Meat science.

[10]  E. Dransfield Calpains from thaw rigor muscle. , 1996, Meat science.

[11]  R. Klont,et al.  Muscle fibre type and meat quality. , 1998, Meat science.

[12]  Søren Balling Engelsen,et al.  Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR , 2000 .

[13]  M. Rhee,et al.  Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo). , 2001, Meat science.

[14]  G. Cappeln,et al.  Glycolysis and ATP Degradation in Cod (Gadus morhua) at Subzero Temperatures in Relation to Thaw Rigor , 2001 .

[15]  C. Berri,et al.  Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death , 2005, British poultry science.

[16]  Sonoelasticity to monitor mechanical changes during rigor and ageing. , 2007, Meat science.

[17]  B. Ersoy,et al.  The effect of thawing methods on the quality of eels (Anguilla anguilla). , 2008, Food chemistry.