Related Experiment Video
Updated: Jan 28, 2026

Measuring Delay Discounting in Humans Using an Adjusting Amount Task
Published on: January 9, 2016
Delayed Chilling of Beef - A Review
Athan E Labropoulos1, R F Kelly1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Abstract:
Tenderness of beef can be influenced by various factors. Biochemical changes undergone by the components of muscle during the various stages of rigor mortis influence tenderness of the muscle. One of these changes, the "cold shortening" involved in contraction of muscle, has a particularly strong effect on tenderness. Factors such as relative rates of chill and delay-chill, post-mortem drop in pH and cold storage treatments have a tenderizing effect on beef.
Related Concept Videos
Review and Preview
Percentiles are a type of fractile that partition data into...
Review and Preview
Ethics in Research
Nuclear Fission

