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 *

142 related articles for article (PubMed ID: 22063594)

  • 1. Evidence for post-mortem m-calpain autolysis in porcine muscle.
    Pomponio L; Lametsch R; Karlsson AH; Costa LN; Grossi A; Ertbjerg P
    Meat Sci; 2008 Nov; 80(3):761-4. PubMed ID: 22063594
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle.
    Pomponio L; Ertbjerg P
    Meat Sci; 2012 May; 91(1):50-5. PubMed ID: 22226362
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles.
    Camou JP; Marchello JA; Thompson VF; Mares SW; Goll DE
    J Anim Sci; 2007 Oct; 85(10):2670-81. PubMed ID: 17565059
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality.
    Gandolfi G; Pomponio L; Ertbjerg P; Karlsson AH; Nanni Costa L; Lametsch R; Russo V; Davoli R
    Meat Sci; 2011 Aug; 88(4):694-700. PubMed ID: 21450414
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Partial autolysis of μ/m-calpain during post mortem aging of chicken muscle.
    Zhao L; Jiang N; Li M; Huang M; Zhou G
    Anim Sci J; 2016 Dec; 87(12):1528-1535. PubMed ID: 26990831
    [TBL] [Abstract][Full Text] [Related]  

  • 8. An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi.
    Iversen P; Ertbjerg P; Larsen LM; Monllao S; Møller AJ
    Biochimie; 1993; 75(10):869-72. PubMed ID: 8312390
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscle.
    Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2001 Jun; 79(6):1502-8. PubMed ID: 11424687
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) gene.
    Ylä-Ajos MS; Lindahl G; Young JF; Theil PK; Puolanne E; Enfält AC; Andersen HJ; Oksbjerg N
    Meat Sci; 2007 Jan; 75(1):112-9. PubMed ID: 22063418
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of muscle type on the rate of post-mortem proteolysis in pigs.
    Christensen M; Henckel P; Purslow PP
    Meat Sci; 2004 Mar; 66(3):595-601. PubMed ID: 22060869
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness.
    Wiklund E; Dobbie P; Stuart A; Littlejohn RP
    Meat Sci; 2010 Nov; 86(3):720-7. PubMed ID: 20615618
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of cooling rate upon processing characteristics of pork meat of different glycolysis type during post mortem ageing.
    Vada M
    Meat Sci; 1977 Oct; 1(4):245-52. PubMed ID: 22054765
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Autolysis of mu- and m-calpain from bovine skeletal muscle.
    Cottin P; Thompson VF; Sathe SK; Szpacenko A; Goll DE
    Biol Chem; 2001 May; 382(5):767-76. PubMed ID: 11517929
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis.
    Jia X; Hollung K; Therkildsen M; Hildrum KI; Bendixen E
    Proteomics; 2006 Feb; 6(3):936-44. PubMed ID: 16372268
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Isolation and characterization of mu-calpain, m-calpain, and calpastatin from postmortem muscle. I. Initial steps.
    Camou JP; Mares SW; Marchello JA; Vazquez R; Taylor M; Thompson VF; Goll DE
    J Anim Sci; 2007 Dec; 85(12):3400-14. PubMed ID: 17878283
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat.
    Kristensen L; Christensen M; Ertbjerg P
    Meat Sci; 2006 Jan; 72(1):116-20. PubMed ID: 22061381
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.