Literature DB >> 35438745

Tumbling and subsequent aging improves tenderness of beef steaks.

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Year:  2022        PMID： 35438745      PMCID： PMC9017517          DOI： 10.1093/jas/skac102

Source DB:  PubMed          Journal:  J Anim Sci        ISSN： 0021-8812            Impact factor:   3.338


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  4 in total

Review 1.  Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.

Authors:  Robyn D Warner; Tommy L Wheeler; Minh Ha; Xin Li; Alaa El-Din Bekhit; James Morton; Rozita Vaskoska; Frank R Dunshea; Rui Liu; Peter Purslow; Wangang Zhang
Journal:  Meat Sci       Date:  2021-08-14       Impact factor: 5.209

2.  Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.

Authors:  MaryAnn J Matney; Morgan E Gravely; Travis G O'Quinn; James S Drouillard; Kelsey J Phelps-Ronningen; Terry A Houser; Allison W Hobson; Hanna M Alcocer; John M Gonzalez
Journal:  J Anim Sci       Date:  2021-10-01       Impact factor: 3.338

3.  Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.

Authors:  Jacob R Tuell; Mariah J Nondorf; Maha Abdelhaseib; Derico Setyabrata; Yuan H Brad Kim
Journal:  J Anim Sci       Date:  2022-03-01       Impact factor: 3.338
  4 in total

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