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 *

154 related articles for article (PubMed ID: 22062866)

  • 1. The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle.
    Palka K
    Meat Sci; 2003 Jun; 64(2):191-8. PubMed ID: 22062866
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating.
    Palka K; Daun H
    Meat Sci; 1999 Mar; 51(3):237-43. PubMed ID: 22061858
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting.
    Palka K
    Meat Sci; 1999 Nov; 53(3):189-94. PubMed ID: 22063200
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing.
    Latorre ME; Velázquez DE; Purslow PP
    Meat Sci; 2018 Jan; 135():109-114. PubMed ID: 28968553
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus muscle-Contribution of structural weakening of intramuscular connective tissue to meat tenderization.
    Liu A; Nishimura T; Takahashi K
    Meat Sci; 1994; 38(2):315-28. PubMed ID: 22059668
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
    Vaskoska R; Ha M; Naqvi ZB; White JD; Warner RD
    Foods; 2020 Sep; 9(9):. PubMed ID: 32937816
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers.
    Li CB; Xu XL; Zhou GH; Xu SQ; Zhang JB
    Animal; 2007 Jun; 1(5):780-6. PubMed ID: 22444478
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.
    Zheng YY; Zhou CY; Wang C; Ding DM; Wang JJ; Li CB; Zhou GH
    J Texture Stud; 2021 Apr; 52(2):207-218. PubMed ID: 33368297
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness.
    Lepetit J; Grajales A; Favier R
    Meat Sci; 2000 Mar; 54(3):239-50. PubMed ID: 22060694
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed.
    Purslow PP
    Meat Sci; 2018 Oct; 144():127-134. PubMed ID: 29636208
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
    Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
    Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Structural weakening of intramuscular connective tissue during post mortem ageing of chicken Semitendinosus muscle.
    Liu A; Nishimura T; Takahashi K
    Meat Sci; 1995; 39(1):135-42. PubMed ID: 22059771
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating.
    Yarmand MS; Nikmaram P; Djomeh ZE; Homayouni A
    Meat Sci; 2013 Oct; 95(2):419-24. PubMed ID: 23747638
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.
    Pohlman FW; Dikeman ME; Zayas JF; Unruh JA
    J Anim Sci; 1997 Feb; 75(2):386-401. PubMed ID: 9051461
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of post-mortem ageing and heating on water retention in bovine muscles.
    Kołczak T; Krzysztoforski K; Palka K
    Meat Sci; 2007 Apr; 75(4):655-60. PubMed ID: 22064030
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing.
    Jung S; Ghoul M; de Lamballerie-Anton M
    Meat Sci; 2000 Nov; 56(3):239-46. PubMed ID: 22062074
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle.
    Nishimura T; Ojima K; Liu A; Hattori A; Takahashi K
    Tissue Cell; 1996 Oct; 28(5):527-36. PubMed ID: 8858878
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon.
    Kannan G; Chawan CB; Kouakou B; Gelaye S
    J Anim Sci; 2002 Sep; 80(9):2383-9. PubMed ID: 12350015
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests.
    Eikelenboom G; Barnier VM; Hoving-Bolink AH; Smulders FJ; Culioli J
    Meat Sci; 1998 May; 49(1):89-99. PubMed ID: 22063187
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.