A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

“…Prerigor meat is well known to have excellent processing characteristics (high water-holding capacity, great protein extraction, and lower cooking loss) ( Gariepy et al, 1994 ; Kim et al, 2015 ). Unfortunately, these characteristics decline when the muscle enters rigor mortis.…”