187 related articles for article (PubMed ID: 22060651)
1. Biochemical factors regulating the toughening and tenderization processes of meat.
Koohmaraie M
Meat Sci; 1996; 43S1():193-201. PubMed ID: 22060651
[TBL] [Abstract][Full Text] [Related]
2. Muscle proteinases and meat aging.
Koohmaraie M
Meat Sci; 1994; 36(1-2):93-104. PubMed ID: 22061455
[TBL] [Abstract][Full Text] [Related]
3. Tenderization of wether lambs meat through pre-rigor infusion of calcium ions.
Polidori P; Trabalza Marinucci M; Fantuz F; Renieri C; Polidori F
Meat Sci; 2000 Jun; 55(2):197-200. PubMed ID: 22061085
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Biophysical aspects of meat tenderness.
Tornberg E
Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
[TBL] [Abstract][Full Text] [Related]
6. The role of Ca(2+)-dependent proteases (calpains) in post mortem proteolysis and meat tenderness.
Koohmaraie M
Biochimie; 1992 Mar; 74(3):239-45. PubMed ID: 1610937
[TBL] [Abstract][Full Text] [Related]
7. Does the newly discovered calpain 10 play a role in meat tenderization during post-mortem storage?
Ilian MA; Bekhit Ael-D; Bickerstaffe R
Meat Sci; 2004 Feb; 66(2):317-27. PubMed ID: 22064134
[TBL] [Abstract][Full Text] [Related]
8. Contribution of muscle proteinases to meat tenderization.
Jiang ST
Proc Natl Sci Counc Repub China B; 1998 Jul; 22(3):97-107. PubMed ID: 9779598
[TBL] [Abstract][Full Text] [Related]
9. Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.
Huff Lonergan E; Zhang W; Lonergan SM
Meat Sci; 2010 Sep; 86(1):184-95. PubMed ID: 20566247
[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. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system.
Koohmaraie M; Geesink GH
Meat Sci; 2006 Sep; 74(1):34-43. PubMed ID: 22062714
[TBL] [Abstract][Full Text] [Related]
12. A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.
Lian T; Wang L; Liu Y
Asian-Australas J Anim Sci; 2013 Mar; 26(3):443-54. PubMed ID: 25049808
[TBL] [Abstract][Full Text] [Related]
13. Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses.
Morton JD; Bickerstaffe R; Kent MP; Dransfield E; Keeley GM
Meat Sci; 1999 May; 52(1):71-9. PubMed ID: 22062145
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Evidence against the non-enzymatic calcium theory of tenderization.
Geesink GH; Taylor RG; Bekhit AE; Bickerstaffe R
Meat Sci; 2001 Dec; 59(4):417-22. PubMed ID: 22062967
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Pre-rigor infusion with kiwifruit juice improves lamb tenderness.
Han J; Morton JD; Bekhit AE; Sedcole JR
Meat Sci; 2009 Jul; 82(3):324-30. PubMed ID: 20416722
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimus.
Geesink GH; Mareko MH; Morton JD; Bickerstaffe R
Meat Sci; 2001 Mar; 57(3):265-71. PubMed ID: 22061501
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
