200 related articles for article (PubMed ID: 22061455)
1. Muscle proteinases and meat aging.
Koohmaraie M
Meat Sci; 1994; 36(1-2):93-104. PubMed ID: 22061455
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Meat tenderness and muscle growth: is there any relationship?
Koohmaraie M; Kent MP; Shackelford SD; Veiseth E; Wheeler TL
Meat Sci; 2002 Nov; 62(3):345-52. PubMed ID: 22061610
[TBL] [Abstract][Full Text] [Related]
10. Advances in apoptotic mediated proteolysis in meat tenderisation.
Kemp CM; Parr T
Meat Sci; 2012 Nov; 92(3):252-9. PubMed ID: 22546815
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
Lomiwes D; Hurst SM; Dobbie P; Frost DA; Hurst RD; Young OA; Farouk MM
Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
[TBL] [Abstract][Full Text] [Related]
13. Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization.
Takahashi K
Meat Sci; 1996; 43S1():67-80. PubMed ID: 22060642
[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. Post mortem development of meat quality as related to changes in cytoskeletal proteins of chicken muscles.
Tomaszewska-Gras J; Schreurs FJ; Kijowski J
Br Poult Sci; 2011 Apr; 52(2):189-201. PubMed ID: 21491242
[TBL] [Abstract][Full Text] [Related]
16. Proteolytic and physicochemical mechanisms involved in meat texture development.
Ouali A
Biochimie; 1992 Mar; 74(3):251-65. PubMed ID: 1535227
[TBL] [Abstract][Full Text] [Related]
17. Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.
England EM; Fisher KD; Wells SJ; Mohrhauser DA; Gerrard DE; Weaver AD
J Anim Sci; 2012 Mar; 90(3):989-95. PubMed ID: 21984717
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Non-enzymatic weakening of myofibrillar structures during conditioning of meat: calcium ions at 0.1 mM and their effect on meat tenderization.
Takahashi K
Biochimie; 1992 Mar; 74(3):247-50. PubMed ID: 1610938
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]