These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 2016190)

  • 21. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis.
    Roncalés P; Ceña P; Beltrán JA; Jaime I
    Z Lebensm Unters Forsch; 1993 Apr; 196(4):339-42. PubMed ID: 8493817
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity.
    Whipple G; Koohmaraie M
    J Anim Sci; 1992 Oct; 70(10):3081-5. PubMed ID: 1429284
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle.
    Ho CY; Stromer MH; Robson RM
    J Anim Sci; 1996 Jul; 74(7):1563-75. PubMed ID: 8818801
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Predictors of beef tenderness among carcasses produced under commercial conditions.
    Jones BK; Tatum JD
    J Anim Sci; 1994 Jun; 72(6):1492-501. PubMed ID: 8071174
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork longissimus muscle.
    McFarlane BJ; Unruh JA
    J Anim Sci; 1996 Aug; 74(8):1842-5. PubMed ID: 8856438
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability.
    May SG; Dolezal HG; Gill DR; Ray FK; Buchanan DS
    J Anim Sci; 1992 Feb; 70(2):444-53. PubMed ID: 1548207
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis.
    Bérard J; Kreuzer M; Bee G
    J Anim Sci; 2008 Sep; 86(9):2357-68. PubMed ID: 18469061
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization.
    van Laack RL; Stevens SG; Stalder KJ
    J Anim Sci; 2001 Feb; 79(2):392-7. PubMed ID: 11219448
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
    J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle.
    Doumit ME; Koohmaraie M
    J Anim Sci; 1999 Jun; 77(6):1467-73. PubMed ID: 10375223
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of the beta-adrenergic agonist L644,969 on muscle protein turnover, endogenous proteinase activities, and meat tenderness in steers.
    Wheeler TL; Koohmaraie M
    J Anim Sci; 1992 Oct; 70(10):3035-43. PubMed ID: 1358872
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Chilling rate effects on pork loin tenderness in commercial processing plants.
    Shackelford SD; King DA; Wheeler TL
    J Anim Sci; 2012 Aug; 90(8):2842-9. PubMed ID: 22307481
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
    Yin Y; Zhang WG; Zhou GH; Guo B
    J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The development of meat tenderness is likely to be compartmentalised by ultimate pH.
    Lomiwes D; Farouk MM; Wu G; Young OA
    Meat Sci; 2014 Jan; 96(1):646-51. PubMed ID: 24060535
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display.
    Apple JK; Maxwell CV; Kutz BR; Rakes LK; Sawyer JT; Johnson ZB; Armstrong TA; Carr SN; Matzat PD
    J Anim Sci; 2008 Oct; 86(10):2711-22. PubMed ID: 18502886
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem.
    Schulte MD; Hochmuth KG; Steadham EM; Lonergan SM; Hansen SL; Huff-Lonergan EJ
    J Proteomics; 2023 Jan; 271():104756. PubMed ID: 36273510
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Muscle protein turnover and tenderness in broiler chickens fed cimaterol.
    Morgan JB; Jones SJ; Calkins CR
    J Anim Sci; 1989 Oct; 67(10):2646-54. PubMed ID: 2478518
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.