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 *

197 related articles for article (PubMed ID: 31199034)

  • 1. 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]  

  • 2. High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
    Kim YH; Stuart A; Nygaard G; Rosenvold K
    Meat Sci; 2012 May; 91(1):62-8. PubMed ID: 22226363
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles.
    Balan P; Farouk MM; Staincliffe M; Stuart AD; Kemp R; Craigie C
    Asian-Australas J Anim Sci; 2020 Oct; 33(10):1642-1655. PubMed ID: 32054187
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of pre rigor stretching on beef tenderness development.
    Pen S; Kim YH; Luc G; Young OA
    Meat Sci; 2012 Dec; 92(4):681-6. PubMed ID: 22782009
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.
    Suwandy V; Carne A; van de Ven R; Bekhit Ael-D; Hopkins DL
    Meat Sci; 2015 Feb; 100():222-6. PubMed ID: 25460129
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness.
    Suwandy V; Carne A; van de Ven R; Bekhit Ael-D; Hopkins DL
    Meat Sci; 2015 Jul; 105():25-31. PubMed ID: 25754097
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of degree of dark cutting on tenderness and sensory attributes of beef.
    Grayson AL; Shackelford SD; King DA; McKeith RO; Miller RK; Wheeler TL
    J Anim Sci; 2016 Jun; 94(6):2583-91. PubMed ID: 27285934
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Protein degradation and structure changes of beef muscle during superchilled storage.
    Lu X; Zhang Y; Xu B; Zhu L; Luo X
    Meat Sci; 2020 Oct; 168():108180. PubMed ID: 32447186
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging.
    Kim YH; Lonergan SM; Grubbs JK; Cruzen SM; Fritchen AN; della Malva A; Marino R; Huff-Lonergan E
    Meat Sci; 2013 Jul; 94(3):289-96. PubMed ID: 23567127
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management.
    Agbeniga B; Webb EC
    Food Res Int; 2018 Mar; 105():793-800. PubMed ID: 29433275
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.
    Liu Y; Mao Y; Liang R; Zhang Y; Wang R; Zhu L; Han G; Luo X
    Meat Sci; 2016 May; 115():45-9. PubMed ID: 26826666
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Can postmortem proteolysis explain tenderness differences in various bovine muscles?
    Veiseth-Kent E; Pedersen ME; Rønning SB; Rødbotten R
    Meat Sci; 2018 Mar; 137():114-122. PubMed ID: 29169065
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation.
    Lyu J; Puolanne E; Ertbjerg P
    Meat Sci; 2023 Apr; 198():109094. PubMed ID: 36608417
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing.
    Bhat ZF; Morton JD; Mason SL; Bekhit AEA
    Meat Sci; 2019 Jul; 153():144-151. PubMed ID: 30946977
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.
    Bekhit Ael-D; Suwandy V; Carne A; van de Ven R; Hopkins DL
    Meat Sci; 2016 Jan; 111():139-46. PubMed ID: 26398008
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity.
    Ma D; Kim YHB
    Meat Sci; 2020 May; 163():108090. PubMed ID: 32087505
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
    Mohrhauser DA; Lonergan SM; Huff-Lonergan E; Underwood KR; Weaver AD
    J Anim Sci; 2014 Mar; 92(3):1261-70. PubMed ID: 24492563
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.