140 related articles for article (PubMed ID: 26830594)
1. Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures.
Biswas AK; Tandon S; Beura CK
Food Chem; 2016 Jun; 200():315-21. PubMed ID: 26830594
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
[TBL] [Abstract][Full Text] [Related]
4. Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.
Zhao L; Xing T; Huang J; Qiao Y; Chen Y; Huang M
Anim Sci J; 2018 Feb; 89(2):423-431. PubMed ID: 29076275
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle.
Doumit ME; Koohmaraie M
J Anim Sci; 1999 Jun; 77(6):1467-73. PubMed ID: 10375223
[TBL] [Abstract][Full Text] [Related]
7. Postmortem role of calpains in Pekin duck skeletal muscles.
Chang YS; Chou RG
J Sci Food Agric; 2012 Jun; 92(8):1620-6. PubMed ID: 22161503
[TBL] [Abstract][Full Text] [Related]
8. Intermuscular variation in tenderness: association with the ubiquitous and muscle-specific calpains.
Ilian MA; Morton JD; Kent MP; Le Couteur CE; Hickford J; Cowley R; Bickerstaffe R
J Anim Sci; 2001 Jan; 79(1):122-32. PubMed ID: 11204692
[TBL] [Abstract][Full Text] [Related]
9. Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus.
Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
J Anim Sci; 2004 May; 82(5):1428-36. PubMed ID: 15144083
[TBL] [Abstract][Full Text] [Related]
10. Changes in the calpains and calpastatin during postmortem storage of bovine muscle.
Boehm ML; Kendall TL; Thompson VF; Goll DE
J Anim Sci; 1998 Sep; 76(9):2415-34. PubMed ID: 9781498
[TBL] [Abstract][Full Text] [Related]
11. Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin.
Maddock KR; Huff-Lonergan E; Rowe LJ; Lonergan SM
J Anim Sci; 2005 Jun; 83(6):1370-6. PubMed ID: 15890814
[TBL] [Abstract][Full Text] [Related]
12. Postmortem proteolysis is reduced in transgenic mice overexpressing calpastatin.
Kent MP; Spencer MJ; Koohmaraie M
J Anim Sci; 2004 Mar; 82(3):794-801. PubMed ID: 15032436
[TBL] [Abstract][Full Text] [Related]
13. Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle.
Huang F; Huang M; Zhang H; Guo B; Zhang D; Zhou G
Food Chem; 2014 Apr; 148():1-6. PubMed ID: 24262518
[TBL] [Abstract][Full Text] [Related]
14. Postmortem proteolysis in three muscles from growing and mature beef cattle.
Cruzen SM; Paulino PV; Lonergan SM; Huff-Lonergan E
Meat Sci; 2014 Feb; 96(2 Pt A):854-61. PubMed ID: 24211543
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of extraction buffer on estimating calpain and calpastatin activity in postmortem ovine muscle.
Veiseth E; Koohmaraie M
Meat Sci; 2001 Mar; 57(3):325-9. PubMed ID: 22061508
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef.
Steen D; Claeys E; Uytterhaegen L; De Smet S; Demeyer D
Meat Sci; 1997 Mar; 45(3):307-19. PubMed ID: 22061469
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
