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 *

118 related articles for article (PubMed ID: 22060598)

  • 1. Calpains from thaw rigor muscle.
    Dransfield E
    Meat Sci; 1996 Jul; 43(3-4):311-20. PubMed ID: 22060598
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles.
    Yu LH; Lee ES; Jeong JY; Paik HD; Choi JH; Kim CJ
    Meat Sci; 2005 Oct; 71(2):375-82. PubMed ID: 22064239
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High and low rigor temperature effects on sheep meat tenderness and ageing.
    Devine CE; Payne SR; Peachey BM; Lowe TE; Ingram JR; Cook CJ
    Meat Sci; 2002 Feb; 60(2):141-6. PubMed ID: 22063237
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biophysical aspects of meat tenderness.
    Tornberg E
    Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
    Kim HW; Lee SH; Choi JH; Choi YS; Kim HY; Hwang KE; Park JH; Song DH; Kim CJ
    Poult Sci; 2012 Oct; 91(10):2662-7. PubMed ID: 22991555
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus.
    Hwang IH; Park BY; Cho SH; Lee JM
    Meat Sci; 2004 Nov; 68(3):497-505. PubMed ID: 22062419
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Calpains and calpastatin from cold-shortened bovine M. longissimus lumborum.
    Zamora F; Chaïb F; Dransfield E
    Meat Sci; 1998 May; 49(1):127-33. PubMed ID: 22063190
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum.
    Devine CE; Wahlgren NM; Tornberg E
    Meat Sci; 1999 Jan; 51(1):61-72. PubMed ID: 22061537
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium.
    Gerelt B; Rusman H; Nishiumi T; Suzuki A
    Meat Sci; 2005 May; 70(1):55-61. PubMed ID: 22063280
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
    Kim YH; Stuart A; Nygaard G; Rosenvold K
    Meat Sci; 2012 May; 91(1):62-8. PubMed ID: 22226363
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat.
    Kristensen L; Christensen M; Ertbjerg P
    Meat Sci; 2006 Jan; 72(1):116-20. PubMed ID: 22061381
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Meat toughening does not occur when rigor shortening is prevented.
    Koohmaraie M; Doumit ME; Wheeler TL
    J Anim Sci; 1996 Dec; 74(12):2935-42. PubMed ID: 8994907
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C.
    Devine CE; Payne SR; Wells RW
    Meat Sci; 2002 Feb; 60(2):155-9. PubMed ID: 22063239
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses.
    Abugroun HA; Forrest JC; Aberle ED; Judge MD
    Meat Sci; 1985; 14(1):15-28. PubMed ID: 22055778
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle.
    Hwang IH; Thompson JM
    Meat Sci; 2001 Jun; 58(2):135-44. PubMed ID: 22062108
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles.
    Hertzman C; Olsson U; Tornberg E
    Meat Sci; 1993; 35(1):119-41. PubMed ID: 22060841
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.