Genetic and environmental effects on the muscle structure response post-mortem.


This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate can impact negatively on meat quality by inducing either cold or rigor shortening. Factors that contribute to variation in glycolytic rate include the… (More)
DOI: 10.1016/j.meatsci.2006.04.022


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