277 related articles for article (PubMed ID: 21889269)
1. 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]
2. 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]
3. 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]
4. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging.
Kim YH; Lonergan SM; Grubbs JK; Cruzen SM; Fritchen AN; della Malva A; Marino R; Huff-Lonergan E
Meat Sci; 2013 Jul; 94(3):289-96. PubMed ID: 23567127
[TBL] [Abstract][Full Text] [Related]
5. Postmortem proteolysis in three muscles from growing and mature beef cattle.
Cruzen SM; Paulino PV; Lonergan SM; Huff-Lonergan E
Meat Sci; 2014 Feb; 96(2 Pt A):854-61. PubMed ID: 24211543
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Caspase-3 does not enhance in vitro bovine myofibril degradation by μ-calpain.
Mohrhauser DA; Kern SA; Underwood KR; Weaver AD
J Anim Sci; 2013 Nov; 91(11):5518-24. PubMed ID: 23989868
[TBL] [Abstract][Full Text] [Related]
9. Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.
England EM; Fisher KD; Wells SJ; Mohrhauser DA; Gerrard DE; Weaver AD
J Anim Sci; 2012 Mar; 90(3):989-95. PubMed ID: 21984717
[TBL] [Abstract][Full Text] [Related]
10. Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii.
de Oliveira LG; Delgado EF; Steadham EM; Huff-Lonergan E; Lonergan SM
Meat Sci; 2019 Sep; 155():50-60. PubMed ID: 31075739
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. Effect of sire on mu- and m-calpain activity and rate of tenderization as indicated by myofibril fragmentation indices of steaks from Brahman cattle.
Riley DG; Chase CC; Pringle TD; West RL; Johnson DD; Olson TA; Hammond AC; Coleman SW
J Anim Sci; 2003 Oct; 81(10):2440-7. PubMed ID: 14552370
[TBL] [Abstract][Full Text] [Related]
17. Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time.
Marino R; Albenzio M; Della Malva A; Santillo A; Loizzo P; Sevi A
Meat Sci; 2013 Oct; 95(2):281-7. PubMed ID: 23743033
[TBL] [Abstract][Full Text] [Related]
18. Postmortem metabolic rate and calpain system activities on beef longissimus tenderness classifications.
Rhee MS; Ryu YC; Kim BC
Biosci Biotechnol Biochem; 2006 May; 70(5):1166-72. PubMed ID: 16717418
[TBL] [Abstract][Full Text] [Related]
19. Factors regulating lamb longissimus tenderness are affected by age at slaughter.
Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
Meat Sci; 2004 Dec; 68(4):635-40. PubMed ID: 22062540
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysis.
Magolski JD; Berg EP; Hall NL; Anderson VL; Keller WL; Jeske TM; Carlin KR
Meat Sci; 2013 Sep; 95(1):92-7. PubMed ID: 23666163
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
