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Journal Abstract Search

135 related items for PubMed ID: 23747614

  • 1. Interrelationship between measures of collagen, compression, shear force and tenderness.
    Hopkins DL, Allingham PG, Colgrave M, van de Ven RJ.
    Meat Sci; 2013 Oct; 95(2):219-23. PubMed ID: 23747614
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  • 2. Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
    Starkey CP, Geesink GH, Collins D, Hutton Oddy V, Hopkins DL.
    Meat Sci; 2016 Mar; 113():51-8. PubMed ID: 26613188
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  • 7. Meat eating and nutritional quality of lambs sired by high and low muscle density rams.
    Thomas EM, Roden JA, Haresign W, Richardson RI, Lambe NR, Clelland N, Gardner GE, Scollan ND.
    Animal; 2021 Mar; 15(3):100136. PubMed ID: 33785184
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  • 8. Effect of age on structural properties of intramuscular connective tissue, muscle fibre, collagen content and meat tenderness in pig longissimus lumborum muscle.
    Wojtysiak D.
    Folia Biol (Krakow); 2013 Mar; 61(3-4):221-6. PubMed ID: 24279172
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  • 12. Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.
    Anderson F, Pannier L, Pethick DW, Gardner GE.
    Animal; 2015 Jun; 9(6):1081-90. PubMed ID: 25510326
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  • 14. 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
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  • 18. Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation.
    Hopkins DL, Holman BW, van de Ven RJ.
    Meat Sci; 2015 Feb; 100():85-90. PubMed ID: 25460110
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