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Journal Abstract Search

189 related items for PubMed ID: 10492451

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  • 4. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186
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  • 5. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle.
    Weaver AD, Bowker BC, Gerrard DE.
    J Anim Sci; 2008 Aug; 86(8):1925-32. PubMed ID: 18375664
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  • 6. 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
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  • 8. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus.
    Koohmaraie M, Shackelford SD, Wheeler TL.
    J Anim Sci; 1998 May; 76(5):1427-32. PubMed ID: 9621949
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  • 11. 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
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  • 12. Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics.
    Starkey CP, Geesink GH, Oddy VH, Hopkins DL.
    Meat Sci; 2015 Jul; 105():32-7. PubMed ID: 25768395
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  • 19. 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
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