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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Linear correlation between pH value of stimulated beef and electrical current intensity

Ryszard ŻywicaDepartment of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandView further author information

Monika Modzelewska-KapitułaDepartment of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

https://orcid.org/0000-0001-7258-1084 View further author information

Joanna K. BanachDepartment of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandCorrespondence[email protected]
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Katarzyna TkaczDepartment of Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandView further author information

Pages 1386-1394 | Received 09 Aug 2017, Accepted 08 Feb 2018, Published online: 03 Jul 2018

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https://doi.org/10.1080/10942912.2018.1439956
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Jiayuan Wu, Tianyi Wu, Xueyuan Xie, Qunhao Niu, Zhida Zhao, Bo Zhu, Yan Chen, Lupei Zhang, Xue Gao, Xiaoyan Niu, Huijiang Gao, Junya Li & Lingyang Xu. (2023) Genetic Association Analysis of Copy Number Variations for Meat Quality in Beef Cattle. Foods 12:21, pages 3986.
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Joost L. D. Nelis, Utpal Bose, James A. Broadbent, Joanne Hughes, Anita Sikes, Alisha Anderson, Karine Caron, Sabine Schmoelzl & Michelle L. Colgrave. (2022) Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2391-2432.
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B. Mikołajczak, E. Iwańska, A. Spychaj, B. Danyluk, M. Montowska, B. Grześ, J.K. Banach, R. Żywica & E. Pospiech. (2019) An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Science 158, pages 107906.
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