Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging

Performance and meat quality of Nellore bulls fed crude glycerin combined with soybean oil

(2018) G. Fiorentini et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

(2018) Zuhaib F. Bhat et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Current and future prospects for the use of pulsed electric field in the meat industry

(2018) Zuhaib F. Bhat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity

(2018) Manting Du et al.   FOOD CHEMISTRY

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

(2018) Anran Wang et al.   FOOD CHEMISTRY

The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls

(2018) Anna Onopiuk et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Strategies to improve beef tenderness by activating calpain-2 earlier postmortem

(2018) M.J. Colle et al.   MEAT SCIENCE

The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest ( Connochaetes gnou ) meat

(2018) Nompumelelo Shange et al.   MEAT SCIENCE

Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

(2018) Yuan H. Brad Kim et al.   MEAT SCIENCE

Pulsed electric field: Role in protein digestion of beef Biceps femoris

(2018) Zuhaib F. Bhat et al.   Innovative Food Science & Emerging Technologies

Effects of calcium and zinc ions injection on caspase-3 activation and tenderness in post-mortem beef skeletal muscles

(2017) Feng Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation

(2017) T.M. Ngapo et al.   MEAT SCIENCE

Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles

(2017) M.J. Colle et al.   MEAT SCIENCE

Effect of post-weaning growth rate on carcass traits and meat quality of Nellore cattle

(2017) Luiz H.P. Silva et al.   MEAT SCIENCE

Identification of different domains of calpain from blood and goat skeletal muscle and their influence on quality during post-mortem ageing of meat during holding at 4 ± 1 °C

(2016) A.K. Biswas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides

(2016) Alaa El-Din A. Bekhit et al.   MEAT SCIENCE

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus

(2016) M.J. Colle et al.   MEAT SCIENCE

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality

(2016) M.A. Smith et al.   MEAT SCIENCE

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

(2016) C.J. Contreras-Castillo et al.   MEAT SCIENCE

Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides

(2015) Via Suwandy et al.   Food and Bioprocess Technology

Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions

(2015) B.M. Naveena et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

(2015) Cristina Arroyo et al.   MEAT SCIENCE

Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness

(2015) Via Suwandy et al.   MEAT SCIENCE

Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus

(2015) Via Suwandy et al.   MEAT SCIENCE

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

(2015) M.J. Colle et al.   MEAT SCIENCE

An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

(2015) Cristina Arroyo et al.   POULTRY SCIENCE

Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

(2014) Alaa El-Din A. Bekhit et al.   Food and Bioprocess Technology

Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles

(2014) Farnaz Faridnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

(2014) D. A. Mohrhauser et al.   JOURNAL OF ANIMAL SCIENCE

Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness

(2014) Kavitha Rajagopal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

(2014) Yuan H. Brad Kim et al.   Animal Production Science

Small heat shock proteins and toughness in intermediate pHu beef

(2013) D. Lomiwes et al.   MEAT SCIENCE

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

(2013) R. Marino et al.   MEAT SCIENCE

Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

(2013) Annabelle Dubost et al.   MEAT SCIENCE

Small heat shock proteins and their role in meat tenderness: A review

(2013) D. Lomiwes et al.   MEAT SCIENCE

Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

(2013) T. Bunmee et al.   MEAT SCIENCE

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

(2012) Ke Li et al.   MEAT SCIENCE

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

(2012) Louise P. O'Dowd et al.   MEAT SCIENCE

Quantifying the aging response and nutrient composition for muscles of the beef round

(2011) C. L. Dixon et al.   JOURNAL OF ANIMAL SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

(2011) Luigi Pomponio et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Pre-rigor infusion with kiwifruit juice improves lamb tenderness

(2009) J. Han et al.   MEAT SCIENCE

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Evidence for post-mortem m-calpain autolysis in porcine muscle

(2008) Luigi Pomponio et al.   MEAT SCIENCE

Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels

(2008) D.J. Pulford et al.   MEAT SCIENCE

The involvement of calpains in opacification induced by Ca2+-overload in ovine lens culture

(2008) Hannah Y. Y. Lee et al.   VETERINARY OPHTHALMOLOGY

The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH

(2007) D.J. Pulford et al.   MEAT SCIENCE