129 related articles for article (PubMed ID: 22060825)
1. Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle.
Thomson BC; Dobbie PM; Singh K; Speck PA
Meat Sci; 1996 Nov; 44(3):151-7. PubMed ID: 22060825
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef.
Beltrán JA; Jaime I; Santolaria P; Sañudo C; Albertí P; Roncalés P
Meat Sci; 1997 Feb; 45(2):201-7. PubMed ID: 22061303
[TBL] [Abstract][Full Text] [Related]
5. Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb.
McDonagh MB; Fernandez C; Oddy VH
Meat Sci; 1999 May; 52(1):9-18. PubMed ID: 22062138
[TBL] [Abstract][Full Text] [Related]
6. Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers.
Morgan JB; Wheeler TL; Koohmaraie M; Savell JW; Crouse JD
J Anim Sci; 1993 Jun; 71(6):1471-6. PubMed ID: 8325807
[TBL] [Abstract][Full Text] [Related]
7. Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef.
Steen D; Claeys E; Uytterhaegen L; De Smet S; Demeyer D
Meat Sci; 1997 Mar; 45(3):307-19. PubMed ID: 22061469
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle.
Geesink GH; Ouali A; Smulders FJ; Talmant A; Tassy C; Guignot F; van Laack HL
Biochimie; 1992 Mar; 74(3):283-9. PubMed ID: 1535228
[TBL] [Abstract][Full Text] [Related]
12. Modelling post-mortem tenderisation-IV: Role of calpains and calpastatin in conditioning.
Dransfield E
Meat Sci; 1993; 34(2):217-34. PubMed ID: 22060665
[TBL] [Abstract][Full Text] [Related]
13. Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle.
Veiseth-Kent E; Hollung K; Ofstad R; Aass L; Hildrum KI
J Anim Sci; 2010 Oct; 88(10):3445-51. PubMed ID: 20525932
[TBL] [Abstract][Full Text] [Related]
14. Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness.
Wiklund E; Dobbie P; Stuart A; Littlejohn RP
Meat Sci; 2010 Nov; 86(3):720-7. PubMed ID: 20615618
[TBL] [Abstract][Full Text] [Related]
15. Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pH.
Wiklund E; Barnier VM; Smulders FJ; Lundström K; Malmfors G
Meat Sci; 1997 May; 46(1):33-43. PubMed ID: 22061843
[TBL] [Abstract][Full Text] [Related]
16. Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle.
Ertbjerg P; Henckel P; Karlsson A; Larsen LM; Møller AJ
J Anim Sci; 1999 Sep; 77(9):2428-36. PubMed ID: 10492449
[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. 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]
19. Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures.
Biswas AK; Tandon S; Beura CK
Food Chem; 2016 Jun; 200():315-21. PubMed ID: 26830594
[TBL] [Abstract][Full Text] [Related]
20. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.
Rosenvold K; Petersen JS; Lwerke HN; Jensen SK; Therkildsen M; Karlsson AH; Møller HS; Andersen HJ
J Anim Sci; 2001 Feb; 79(2):382-91. PubMed ID: 11219447
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]