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 *

96 related articles for article (PubMed ID: 22061219)

  • 1. Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables.
    Zamora F; Aubry L; Sayd T; Lepetit J; Lebert A; Sentandreu MA; Ouali A
    Meat Sci; 2005 Dec; 71(4):730-42. PubMed ID: 22061219
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis.
    Zamora F; Debiton E; Lepetit J; Lebert A; Dransfield E; Ouali A
    Meat Sci; 1996 Jul; 43(3-4):321-33. PubMed ID: 22060599
    [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. 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]  

  • 5. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.
    Pulford DJ; Dobbie P; Fraga Vazquez S; Fraser-Smith E; Frost DA; Morris CA
    Meat Sci; 2009 Sep; 83(1):1-9. PubMed ID: 20416615
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles.
    Ouali A; Talmant A
    Meat Sci; 1990; 28(4):331-48. PubMed ID: 22055664
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
    Lindahl G; Lagerstedt A; Ertbjerg P; Sampels S; Lundström K
    Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers.
    Gagaoua M; Terlouw EM; Micol D; Boudjellal A; Hocquette JF; Picard B
    J Agric Food Chem; 2015 Aug; 63(30):6799-809. PubMed ID: 26160326
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers.
    Purchas RW; Aungsupakorn R
    Meat Sci; 1993; 34(2):163-78. PubMed ID: 22060661
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of ultimate pH on bovine meat tenderness during ageing.
    Silva JA; Patarata L; Martins C
    Meat Sci; 1999 Aug; 52(4):453-9. PubMed ID: 22062710
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.
    Neath KE; Del Barrio AN; Lapitan RM; Herrera JR; Cruz LC; Fujihara T; Muroya S; Chikuni K; Hirabayashi M; Kanai Y
    Meat Sci; 2007 Mar; 75(3):499-505. PubMed ID: 22063807
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH.
    Gault NF
    Meat Sci; 1985; 15(1):15-30. PubMed ID: 22056073
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 5.