Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork

Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide

(2013) W. Zhang et al.   POULTRY SCIENCE

Carcass and meat quality traits of four commercial pig crossbreeds in China

(2012) Y.Z. Jiang et al.   GENETICS AND MOLECULAR RESEARCH

Differences in mRNA expression of calpains, calpastatin isoforms and calpain/calpastatin ratios among bovine skeletal muscles

(2011) Susumu MUROYA et al.   ANIMAL SCIENCE JOURNAL

Association of PPARGC1A and CAPNS1 gene polymorphisms and expression with meat quality traits in pigs

(2011) G. Gandolfi et al.   MEAT SCIENCE

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

(2011) G. Gandolfi et al.   MEAT 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

Influence of Chinese breeds on pork quality of commercial pig lines

(2010) A.S.M. Cesar et al.   GENETICS AND MOLECULAR RESEARCH

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

(2009) Allan E. Wilhelm et al.   FOOD CHEMISTRY

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE