123 related articles for article (PubMed ID: 22060891)
1. Effect of meat ultimate pH on rate of titin and nebulin degradation.
Watanabe A; Devine C
Meat Sci; 1996 Apr; 42(4):407-13. PubMed ID: 22060891
[TBL] [Abstract][Full Text] [Related]
2. The effects of the ultimate pH of meat on tenderness changes during ageing.
Watanabe A; Daly CC; Devine CE
Meat Sci; 1996; 42(1):67-78. PubMed ID: 22060302
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs.
Devine CE; Lowe TE; Wells RW; Edwards NJ; Edwards JE; Starbuck TJ; Speck PA
Meat Sci; 2006 Jun; 73(2):304-12. PubMed ID: 22062302
[TBL] [Abstract][Full Text] [Related]
5. Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle.
Huff-Lonergan E; Parrish FC; Robson RM
J Anim Sci; 1995 Apr; 73(4):1064-73. PubMed ID: 7628949
[TBL] [Abstract][Full Text] [Related]
6. Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.
Wu G; Farouk MM; Clerens S; Rosenvold K
Meat Sci; 2014 Dec; 98(4):637-45. PubMed ID: 25089788
[TBL] [Abstract][Full Text] [Related]
7. The basal toughness of unaged lamb.
Devine CE; Graafhuis AE
Meat Sci; 1995; 39(2):285-91. PubMed ID: 22059834
[TBL] [Abstract][Full Text] [Related]
8. Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein.
Ilian MA; Bekhit Ael-D; Stevenson B; Morton JD; Isherwood P; Bickerstaffe R
Meat Sci; 2004 Jul; 67(3):433-45. PubMed ID: 22061518
[TBL] [Abstract][Full Text] [Related]
9. Prerigor and postrigor changes in tenderness of ovine longissimus muscle.
Wheeler TL; Koohmaraie M
J Anim Sci; 1994 May; 72(5):1232-8. PubMed ID: 8056668
[TBL] [Abstract][Full Text] [Related]
10. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle.
Ho CY; Stromer MH; Robson RM
J Anim Sci; 1996 Jul; 74(7):1563-75. PubMed ID: 8818801
[TBL] [Abstract][Full Text] [Related]
11. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.
Wulf DM; Emnett RS; Leheska JM; Moeller SJ
J Anim Sci; 2002 Jul; 80(7):1895-903. PubMed ID: 12162657
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. The influence of ante-mortem treatment on relationship between pH and tenderness of beef.
Jeleníková J; Pipek P; Staruch L
Meat Sci; 2008 Nov; 80(3):870-4. PubMed ID: 22063610
[TBL] [Abstract][Full Text] [Related]
14. 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]
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. The effect of growth rate and ultimate pH on meat quality of lambs.
Devine CE; Graafhuis AE; Muir PD; Chrystall BB
Meat Sci; 1993; 35(1):63-77. PubMed ID: 22060837
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 2002 Apr; 80(4):982-7. PubMed ID: 12002335
[TBL] [Abstract][Full Text] [Related]
19. Biophysical aspects of meat tenderness.
Tornberg E
Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]