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.
167 related articles for article (PubMed ID: 24437687)
1. New developments on the role of intramuscular connective tissue in meat toughness. Purslow PP Annu Rev Food Sci Technol; 2014; 5():133-53. PubMed ID: 24437687 [TBL] [Abstract][Full Text] [Related]
2. The role of intramuscular connective tissue in meat texture. Nishimura T Anim Sci J; 2010 Feb; 81(1):21-7. PubMed ID: 20163668 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat. Nishimura T Meat Sci; 2015 Nov; 109():48-55. PubMed ID: 26141816 [TBL] [Abstract][Full Text] [Related]
5. Intramuscular connective tissue and its role in meat quality. Purslow PP Meat Sci; 2005 Jul; 70(3):435-47. PubMed ID: 22063743 [TBL] [Abstract][Full Text] [Related]
6. Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork. Nishimura T; Fang S; Wakamatsu J; Takahashi K Anim Sci J; 2009 Feb; 80(1):85-90. PubMed ID: 20163473 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef. Nishimura T; Liu A; Hattori A; Takahashi K J Anim Sci; 1998 Feb; 76(2):528-32. PubMed ID: 9498362 [TBL] [Abstract][Full Text] [Related]
9. Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review. Roy BC; Bruce HL Crit Rev Food Sci Nutr; 2024; 64(25):9280-9310. PubMed ID: 37194652 [TBL] [Abstract][Full Text] [Related]
10. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Christensen L; Ertbjerg P; Løje H; Risbo J; van den Berg FW; Christensen M Meat Sci; 2013 Apr; 93(4):787-95. PubMed ID: 23305828 [TBL] [Abstract][Full Text] [Related]
11. Combined effects of aging and low temperature, long time heating on pork toughness. Li S; Ma R; Pan J; Lin X; Dong X; Yu C Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641 [TBL] [Abstract][Full Text] [Related]
12. Influence of the spatial organization of the perimysium on beef tenderness. Sifre L; Berge P; Engel E; Martin JF; Bonny JM; Listrat A; Taylor R; Culioli J J Agric Food Chem; 2005 Oct; 53(21):8390-9. PubMed ID: 16218692 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking. Latorre ME; Palacio MI; Velázquez DE; Purslow PP Meat Sci; 2019 Jul; 153():109-116. PubMed ID: 30925447 [TBL] [Abstract][Full Text] [Related]
16. Physicochemical, thermal and mechanical characterization study of perimysial collagen of two bovine muscles. Velázquez DE; Latorre ME Int J Biol Macromol; 2019 Sep; 136():404-409. PubMed ID: 31202843 [TBL] [Abstract][Full Text] [Related]
17. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. Christensen M; Ertbjerg P; Failla S; Sañudo C; Richardson RI; Nute GR; Olleta JL; Panea B; Albertí P; Juárez M; Hocquette JF; Williams JL Meat Sci; 2011 Jan; 87(1):61-5. PubMed ID: 20870360 [TBL] [Abstract][Full Text] [Related]
18. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis. Bruce HL; Khaliq M; Puente J; Samanta SS; Roy BC Meat Sci; 2022 Sep; 191():108848. PubMed ID: 35598426 [TBL] [Abstract][Full Text] [Related]
19. Are there consistent relationships between major connective tissue components, intramuscular fat content and muscle fibre types in cattle muscle? Listrat A; Gagaoua M; Normand J; Andueza DJ; Gruffat D; Mairesse G; Chesneau G; Mourot BP; Gobert C; Picard B Animal; 2020 Jun; 14(6):1204-1212. PubMed ID: 31941561 [TBL] [Abstract][Full Text] [Related]