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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

196 related items for PubMed ID: 23793082

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
    Lomiwes D, Hurst SM, Dobbie P, Frost DA, Hurst RD, Young OA, Farouk MM.
    Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
    [Abstract] [Full Text] [Related]

  • 3. The development of meat tenderness is likely to be compartmentalised by ultimate pH.
    Lomiwes D, Farouk MM, Wu G, Young OA.
    Meat Sci; 2014 Jan; 96(1):646-51. PubMed ID: 24060535
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation.
    Balan P, Kim YH, Blijenburg R.
    Meat Sci; 2014 Jun; 97(2):220-2. PubMed ID: 24583331
    [Abstract] [Full Text] [Related]

  • 6. Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.
    Wu G, Farouk MM, Clerens S, Rosenvold K.
    Meat Sci; 2014 Dec; 98(4):637-45. PubMed ID: 25089788
    [Abstract] [Full Text] [Related]

  • 7. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
    Lindahl G, Lagerstedt A, Ertbjerg P, Sampels S, Lundström K.
    Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.
    Pulford DJ, Dobbie P, Fraga Vazquez S, Fraser-Smith E, Frost DA, Morris CA.
    Meat Sci; 2009 Sep; 83(1):1-9. PubMed ID: 20416615
    [Abstract] [Full Text] [Related]

  • 10. Influence of early pH decline on calpain activity in porcine muscle.
    Pomponio L, Ertbjerg P, Karlsson AH, Costa LN, Lametsch R.
    Meat Sci; 2010 May; 85(1):110-4. PubMed ID: 20374873
    [Abstract] [Full Text] [Related]

  • 11. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.
    Li P, Wang T, Mao Y, Zhang Y, Niu L, Liang R, Zhu L, Luo X.
    ScientificWorldJournal; 2014 May; 2014():174253. PubMed ID: 25197695
    [Abstract] [Full Text] [Related]

  • 12. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.
    Huff-Lonergan E, Mitsuhashi T, Beekman DD, Parrish FC, Olson DG, Robson RM.
    J Anim Sci; 1996 May; 74(5):993-1008. PubMed ID: 8726731
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation.
    Kim YH, Lonergan SM, Huff-Lonergan E.
    Meat Sci; 2010 Nov; 86(3):883-7. PubMed ID: 20674187
    [Abstract] [Full Text] [Related]

  • 15. The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH.
    Pulford DJ, Fraga Vazquez S, Frost DF, Fraser-Smith E, Dobbie P, Rosenvold K.
    Meat Sci; 2008 Aug; 79(4):623-30. PubMed ID: 22063023
    [Abstract] [Full Text] [Related]

  • 16. The in vitro digestibility of beef varies with its inherent ultimate pH.
    Farouk MM, Wu G, Frost DA, Clerens S, Knowles SO.
    Food Funct; 2014 Nov; 5(11):2759-67. PubMed ID: 25066932
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef.
    Zhao Y, Kong X, Yang X, Zhu L, Liang R, Luo X, Zhang L, Hopkins DL, Mao Y, Zhang Y.
    Meat Sci; 2022 Jun; 188():108798. PubMed ID: 35286949
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.