Beef muscle, rigor

Elgasim, E. A. and Kennick, W.H. Effect of pressurization of pre-rigor beef muscles on protein quality, /. Food Sci., 45,1122,1980. 

Cia, G., and Marsh, B. B. (1976). Properties of beef muscle cooked before rigor onset. J. Food Sci. 41, 1259. 

Currie, R. W., and Wolfe, F. H. (1980), Rigor related change in mechanical properties and extracellular space in beef muscle. Meat Sci. 4,123. 

The onset of rigor mortis occurs in beef muscle within 10-24 h in pork, 4-18 h and in chicken, 2-4 h. 

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