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 *

146 related articles for article (PubMed ID: 25049681)

  • 1. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls.
    Mao Y; Zhang Y; Liang R; Ren L; Zhu H; Li K; Zhu L; Luo X
    Asian-Australas J Anim Sci; 2012 Aug; 25(8):1197-204. PubMed ID: 25049681
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls.
    Li CB; Chen YJ; Xu XL; Huang M; Hu TJ; Zhou GH
    Meat Sci; 2010 Apr; 72(1):9-17. PubMed ID: 20416844
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls.
    Zhu L; Gao S; Luo X
    Meat Sci; 2011 Jul; 88(3):597-601. PubMed ID: 21376477
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle.
    Ho CY; Stromer MH; Robson RM
    J Anim Sci; 1996 Jul; 74(7):1563-75. PubMed ID: 8818801
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.
    Xu Y; Huang JC; Huang M; Xu BC; Zhou GH
    J Food Sci; 2012 Jan; 77(1):C27-32. PubMed ID: 22260101
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle.
    Ho CY; Stromer MH; Rouse G; Robson RM
    J Anim Sci; 1997 Feb; 75(2):366-76. PubMed ID: 9051459
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls.
    Ijaz M; Jaspal MH; Hayat Z; Yar MK; Badar IH; Ullah S; Hussain Z; Ali S; Farid MU; Farooq MZ; Sardar A
    Anim Sci J; 2020; 91(1):e13354. PubMed ID: 32789990
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2002 Apr; 80(4):982-7. PubMed ID: 12002335
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color.
    Bakker C; Underwood K; Grubbs JK; Blair A
    Foods; 2021 May; 10(5):. PubMed ID: 34065955
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.
    Li P; Wang T; Mao Y; Zhang Y; Niu L; Liang R; Zhu L; Luo X
    ScientificWorldJournal; 2014; 2014():174253. PubMed ID: 25197695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.
    Neath KE; Del Barrio AN; Lapitan RM; Herrera JR; Cruz LC; Fujihara T; Muroya S; Chikuni K; Hirabayashi M; Kanai Y
    Meat Sci; 2007 Mar; 75(3):499-505. PubMed ID: 22063807
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.
    Balan P; Farouk MM; Stuart AD; Kemp R; Staincliffe M; Craige C; Kim YHB
    Anim Sci J; 2019 Aug; 90(8):1050-1059. PubMed ID: 31199034
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle.
    Roeber DL; Cannell RC; Belk KE; Tatum JD; Smith GC
    J Anim Sci; 2000 Jun; 78(6):1504-9. PubMed ID: 10875632
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1997 Sep; 75(9):2417-22. PubMed ID: 9303460
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.
    Liu Y; Mao Y; Zhang Y; Liang R; Wang R; Zhu L; Meng X; Luo X
    Meat Sci; 2015 Feb; 100():139-44. PubMed ID: 25460117
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle.
    Schenkel FS; Miller SP; Jiang Z; Mandell IB; Ye X; Li H; Wilton JW
    J Anim Sci; 2006 Feb; 84(2):291-9. PubMed ID: 16424255
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.