167 related articles for article (PubMed ID: 22061501)
1. 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]
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. 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]
4. 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]
5. Low voltage electrical stimulation of lamb carcasses: effects on meat quality.
Polidori P; Lee S; Kauffman RG; Marsh BB
Meat Sci; 1999 Nov; 53(3):179-82. PubMed ID: 22063198
[TBL] [Abstract][Full Text] [Related]
6. Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle.
Hopkins DL; Thompson JM
Meat Sci; 2001 Oct; 59(2):175-85. PubMed ID: 22062676
[TBL] [Abstract][Full Text] [Related]
7. Biophysical aspects of meat tenderness.
Tornberg E
Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
[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. Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat.
van Wyk GL; Hoffman LC; Strydom PE; Frylinck L
Meat Sci; 2023 Oct; 204():109271. PubMed ID: 37499567
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity.
Wiklund E; Stevenson-Barry JM; Duncan SJ; Littlejohn RP
Meat Sci; 2001 Oct; 59(2):211-20. PubMed ID: 22062680
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle.
Kadim IT; Mahgoub O; Al-Marzooqi W; Khalaf S; Al-Sinawi SS; Al-Amri I
Anim Sci J; 2010 Jun; 81(3):352-61. PubMed ID: 20597893
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb.
Bond JJ; Can LA; Warner RD
Meat Sci; 2004 Nov; 68(3):469-77. PubMed ID: 22062416
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The effect of high and low voltage electrical stimulation on beef quality.
Eikelenboom G; Smulders FJ; Rudérus H
Meat Sci; 1985; 15(4):247-54. PubMed ID: 22054651
[TBL] [Abstract][Full Text] [Related]
18. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum.
Fernandez X; Neyraud E; Astruc T; Sante V
Meat Sci; 2002 Dec; 62(4):429-37. PubMed ID: 22061750
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature.
Hollung K; Veiseth E; Frøystein T; Aass L; Langsrud O; Hildrum KI
Meat Sci; 2007 Nov; 77(3):372-83. PubMed ID: 22061790
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
