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 *

85 related articles for article (PubMed ID: 22063023)

  • 1. The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH.
    Pulford DJ; Fraga Vazquez S; Frost DF; Fraser-Smith E; Dobbie P; Rosenvold K
    Meat Sci; 2008 Aug; 79(4):623-30. PubMed ID: 22063023
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Small heat shock proteins and toughness in intermediate pHu beef.
    Lomiwes D; Farouk MM; Frost DA; Dobbie PM; Young OA
    Meat Sci; 2013 Nov; 95(3):472-9. PubMed ID: 23793082
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef.
    Contreras-Castillo CJ; Lomiwes D; Wu G; Frost D; Farouk MM
    Meat Sci; 2016 Mar; 113():65-72. PubMed ID: 26624792
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.
    Balan P; Kim YH; Blijenburg R
    Meat Sci; 2014 Jun; 97(2):220-2. PubMed ID: 24583331
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork.
    Ahn DU; Patience JF; Fortin A; McCurdy A
    Meat Sci; 1992; 32(1):65-79. PubMed ID: 22059723
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle.
    Picard B; Gagaoua M; Micol D; Cassar-Malek I; Hocquette JF; Terlouw CE
    J Agric Food Chem; 2014 Oct; 62(40):9808-18. PubMed ID: 25175407
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements.
    Goñi MV; Beriain MJ; Indurain G; Insausti K
    Meat Sci; 2007 May; 76(1):38-45. PubMed ID: 22064189
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscle.
    Fernandez X; Tornberg E
    Meat Sci; 1994; 36(3):345-63. PubMed ID: 22061629
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality.
    Kim NK; Cho S; Lee SH; Park HR; Lee CS; Cho YM; Choy YH; Yoon D; Im SK; Park EW
    Meat Sci; 2008 Dec; 80(4):1068-73. PubMed ID: 22063838
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
    Shackelford SD; Koohmaraie M; Savell JW
    Meat Sci; 1994; 37(2):195-204. PubMed ID: 22059494
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle.
    Ducastaing A; Valin C; Schollmeyer J; Cross R
    Meat Sci; 1985; 15(4):193-202. PubMed ID: 22054646
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation.
    Ledward DA; Dickinson RF; Powell VH; Shorthose WR
    Meat Sci; 1986; 16(4):245-65. PubMed ID: 22055081
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristics.
    Lambooij E; Hulsegge B; Klont RE; Winkelman-Goedhart HA; Reimert HG; Kranen RW
    Meat Sci; 2004 Apr; 66(4):855-62. PubMed ID: 22061018
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
    Laville E; Sayd T; Morzel M; Blinet S; Chambon C; Lepetit J; Renand G; Hocquette JF
    J Agric Food Chem; 2009 Nov; 57(22):10755-64. PubMed ID: 19860418
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.