Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits

Daniel Rodrigues Dutra, Erick Alonso Villegas-Cayllahua, Giovanna Garcia Baptista, Lucas Emannuel Ferreira, Érika Nayara Freire Cavalcanti, Nívea Maria Gomes Misson Carneiro, Ana Veronica Lino Dias, Aline Giampietro-Ganeco, Mateus Roberto Pereira, Leandro Dalcin Castilha, Hirasilva Borba

Open source

DOI: 10.1016/j.meatsci.2024.109739
Published: 2025-04
Container: Meat Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.meatsci.2024.109739,
  title = {Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits},
  author = {Daniel Rodrigues Dutra and Erick Alonso Villegas-Cayllahua and Giovanna Garcia Baptista and Lucas Emannuel Ferreira and Érika Nayara Freire Cavalcanti and Nívea Maria Gomes Misson Carneiro and Ana Veronica Lino Dias and Aline Giampietro-Ganeco and Mateus Roberto Pereira and Leandro Dalcin Castilha and Hirasilva Borba},
  year = {2025},
  journal = {Meat Science},
  doi = {10.1016/j.meatsci.2024.109739},
  url = {https://doi.org/10.1016/j.meatsci.2024.109739}
}

RIS

TY  - JOUR
TI  - Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits
AU  - Daniel Rodrigues Dutra
AU  - Erick Alonso Villegas-Cayllahua
AU  - Giovanna Garcia Baptista
AU  - Lucas Emannuel Ferreira
AU  - Érika Nayara Freire Cavalcanti
AU  - Nívea Maria Gomes Misson Carneiro
AU  - Ana Veronica Lino Dias
AU  - Aline Giampietro-Ganeco
AU  - Mateus Roberto Pereira
AU  - Leandro Dalcin Castilha
AU  - Hirasilva Borba
PY  - 2025
JO  - Meat Science
DO  - 10.1016/j.meatsci.2024.109739
UR  - https://doi.org/10.1016/j.meatsci.2024.109739
ER  -

APA

Dutra, D. R., Villegas-Cayllahua, E. A., Baptista, G. G., Ferreira, L. E., Cavalcanti, É. N. F., Carneiro, N. M. G. M., Dias, A. V. L., Giampietro-Ganeco, A., Pereira, M. R., Castilha, L. D., & Borba, H. (2025). Influence of carcass chilling time on the progression of rigor mortis, carcass characteristics and physicochemical properties related to the colour and tenderness of longissimus thoracis et lumborum and biceps femoris muscles in Botucatu rabbits. Meat Science. https://doi.org/10.1016/j.meatsci.2024.109739

Source records

crossref · retrieved 2026-09-26T00:02:03.686Z