BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

184 related articles for article (PubMed ID: 22062145)

  • 1. 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]  

  • 2. 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]  

  • 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. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum.
    Redmond GA; McGeehin B; Sheridan JJ; Butler F
    Meat Sci; 2001 Nov; 59(3):293-301. PubMed ID: 22062784
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle.
    Hwang IH; Thompson JM
    Meat Sci; 2001 Jun; 58(2):167-74. PubMed ID: 22062112
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Transient changes in growth and in calpain and calpastatin expression in ovine skeletal muscle after short-term dietary inclusion of cimaterol.
    Speck PA; Collingwood KM; Bardsley RG; Tucker GA; Gilmour RS; Buttery PJ
    Biochimie; 1993; 75(10):917-23. PubMed ID: 7906151
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.