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 *

141 related articles for article (PubMed ID: 39246540)

  • 1. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef
    Han S; Jo K; Jeong SK; Jeon H; Kim S; Woo M; Jung S; Lee S
    Food Sci Anim Resour; 2024 Sep; 44(5):1055-1068. PubMed ID: 39246540
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Tuell JR; Nondorf MJ; Abdelhaseib M; Setyabrata D; Kim YHB
    J Anim Sci; 2022 Mar; 100(3):. PubMed ID: 35357503
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Changes in beef protein digestibility in an
    Lee S; Jo K; Jeong HG; Choi YS; Jung S
    Heliyon; 2023 May; 9(5):e15611. PubMed ID: 37153398
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.
    Koohmaraie M; Whipple G; Kretchmar DH; Crouse JD; Mersmann HJ
    J Anim Sci; 1991 Feb; 69(2):617-24. PubMed ID: 2016190
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.
    Matney MJ; Gravely ME; O'Quinn TG; Drouillard JS; Phelps-Ronningen KJ; Houser TA; Hobson AW; Alcocer HM; Gonzalez JM
    J Anim Sci; 2021 Oct; 99(10):. PubMed ID: 34516626
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.
    Silva DR; Torres Filho RA; Cazedey HP; Fontes PR; Ramos AL; Ramos EM
    Meat Sci; 2015 May; 103():1-6. PubMed ID: 25569815
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Increased protein digestibility of beef with aging in an infant in vitro digestion model.
    Lee S; Jo K; Lee HJ; Jo C; Yong HI; Choi YS; Jung S
    Meat Sci; 2020 Nov; 169():108210. PubMed ID: 32554316
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound.
    Wang A; Kang D; Zhang W; Zhang C; Zou Y; Zhou G
    Food Chem; 2018 Apr; 245():724-730. PubMed ID: 29287433
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.
    Wang L; Li J; Teng S; Zhang W; Purslow PP; Zhang R
    Meat Sci; 2022 Mar; 185():108718. PubMed ID: 34837884
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus.
    Hwang IH; Park BY; Cho SH; Lee JM
    Meat Sci; 2004 Nov; 68(3):497-505. PubMed ID: 22062419
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights.
    Price HE; Barkley KE; Lerner AB; Harsh BN; Woodworth JC; Tokach MD; Dritz SS; Goodband RD; DeRouchey JM; O'Quinn TG; Allerson MW; Fields B; King DA; Wheeler TL; Shackelford SD; Boler DD; Dilger AC
    J Anim Sci; 2022 Aug; 100(8):. PubMed ID: 35727741
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
    Vaskoska R; Ha M; Naqvi ZB; White JD; Warner RD
    Foods; 2020 Sep; 9(9):. PubMed ID: 32937816
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Comparison of fresh beef and camel meat proteolysis during cold storage.
    Soltanizadeh N; Kadivar M; Keramat J; Fazilati M
    Meat Sci; 2008 Nov; 80(3):892-5. PubMed ID: 22063614
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.