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 *

326 related articles for article (PubMed ID: 20374873)

  • 1. Influence of early pH decline on calpain activity in porcine muscle.
    Pomponio L; Ertbjerg P; Karlsson AH; Costa LN; Lametsch R
    Meat Sci; 2010 May; 85(1):110-4. PubMed ID: 20374873
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
    Lomiwes D; Hurst SM; Dobbie P; Frost DA; Hurst RD; Young OA; Farouk MM
    Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
    Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
    J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality.
    Gandolfi G; Pomponio L; Ertbjerg P; Karlsson AH; Nanni Costa L; Lametsch R; Russo V; Davoli R
    Meat Sci; 2011 Aug; 88(4):694-700. PubMed ID: 21450414
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat.
    Sierra V; Fernández-Suárez V; Castro P; Osoro K; Vega-Naredo I; García-Macía M; Rodríguez-Colunga P; Coto-Montes A; Oliván M
    J Sci Food Agric; 2012 Oct; 92(13):2727-40. PubMed ID: 22522408
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle.
    Pomponio L; Ertbjerg P
    Meat Sci; 2012 May; 91(1):50-5. PubMed ID: 22226362
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus.
    Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2004 May; 82(5):1428-36. PubMed ID: 15144083
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles.
    Camou JP; Marchello JA; Thompson VF; Mares SW; Goll DE
    J Anim Sci; 2007 Oct; 85(10):2670-81. PubMed ID: 17565059
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
    Mohrhauser DA; Lonergan SM; Huff-Lonergan E; Underwood KR; Weaver AD
    J Anim Sci; 2014 Mar; 92(3):1261-70. PubMed ID: 24492563
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging.
    Ilian MA; Bekhit Ael-D; Bickerstaffe R
    Meat Sci; 2004 Feb; 66(2):387-97. PubMed ID: 22064142
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscle.
    Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2001 Jun; 79(6):1502-8. PubMed ID: 11424687
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle.
    Li Z; Li X; Gao X; Du M; Zhang D
    J Sci Food Agric; 2017 May; 97(7):2122-2131. PubMed ID: 27581860
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Postmortem role of calpains in Pekin duck skeletal muscles.
    Chang YS; Chou RG
    J Sci Food Agric; 2012 Jun; 92(8):1620-6. PubMed ID: 22161503
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef.
    Anderson MJ; Lonergan SM; Huff-Lonergan E
    Meat Sci; 2012 Feb; 90(2):345-51. PubMed ID: 21889269
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils.
    Weaver AD; Bowker BC; Gerrard DE
    J Anim Sci; 2009 Jun; 87(6):2096-103. PubMed ID: 19329480
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro degradation of bovine myofibrils is caused by μ-calpain, not caspase-3.
    Mohrhauser DA; Underwood KR; Weaver AD
    J Anim Sci; 2011 Mar; 89(3):798-808. PubMed ID: 20971887
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork.
    Bee G; Anderson AL; Lonergan SM; Huff-Lonergan E
    Meat Sci; 2007 Jun; 76(2):359-65. PubMed ID: 22064307
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Small heat shock proteins and toughness in intermediate pHu beef.
    Lomiwes D; Farouk MM; Frost DA; Dobbie PM; Young OA
    Meat Sci; 2013 Nov; 95(3):472-9. PubMed ID: 23793082
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Post mortem muscle metabolism and meat quality in three genetic types of turkey.
    Fernandez X; Sante V; Baeza E; Lebihan-Duval E; Berri C; Remignon H; Babile R; Le Pottier G; Millet N; Berge P; Astruc T
    Br Poult Sci; 2001 Sep; 42(4):462-9. PubMed ID: 11572621
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.