Related references
Note: Only part of the references are listed.Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings
J. Hughes et al.
MEAT SCIENCE (2019)
Substrate-driven chemotactic assembly in an enzyme cascade
Xi Zhao et al.
NATURE CHEMISTRY (2018)
A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
J. Hughes et al.
MEAT SCIENCE (2018)
Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses
Shahid Mahmood et al.
MEAT SCIENCE (2018)
High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour
J. Hughes et al.
FOOD RESEARCH INTERNATIONAL (2017)
The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls
Mohammed Gagaoua et al.
MEAT SCIENCE (2017)
Muscle structure, sarcomere length and influences on meat quality: A review
Per Ertbjerg et al.
MEAT SCIENCE (2017)
Causes and Contributing Factors to Dark Cutting Meat: Current Trends and Future Directions: A Review
Eric N. Ponnampalam et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
Jiao Liu et al.
MEAT SCIENCE (2016)
LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage
Guojie Wu et al.
FOOD CHEMISTRY (2014)
Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging
Y. Yin et al.
JOURNAL OF ANIMAL SCIENCE (2014)
The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade
J. Holdstock et al.
MEAT SCIENCE (2014)
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
J. M. Hughes et al.
MEAT SCIENCE (2014)
Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1
Jiao Liu et al.
MEAT SCIENCE (2014)
The development of meat tenderness is likely to be compartmentalised by ultimate pH
D. Lomiwes et al.
MEAT SCIENCE (2014)
A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump
R. D. Warner et al.
ANIMAL PRODUCTION SCIENCE (2014)
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
Yuan H. Brad Kim et al.
ANIMAL PRODUCTION SCIENCE (2014)
Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms
Gap-Don Kim et al.
JOURNAL OF ANIMAL SCIENCE (2013)
Optical properties of biological tissues: a review
Steven L. Jacques
PHYSICS IN MEDICINE AND BIOLOGY (2013)
Myoglobin Chemistry and Meat Color
Surendranath P. Suman et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)
Iridescence in beef caused by multilayer interference from sarcomere discs
H. J. Swatland
MEAT SCIENCE (2012)
An Electrostatic Model with Weak Actin-Myosin Attachment Resolves Problems with the Lattice Stability of Skeletal Muscle
D. A. Smith et al.
BIOPHYSICAL JOURNAL (2011)
Effect of muscle stretching on meat quality of biceps femoris from beef
Alev Gurol Bayraktaroglu et al.
MEAT SCIENCE (2011)
Theoretical aspects of water-holding in meat
E. Puolanne et al.
MEAT SCIENCE (2010)
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Cameron Faustman et al.
MEAT SCIENCE (2010)
Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels
D. J. Pulford et al.
MEAT SCIENCE (2009)
Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders
P. D. Bass et al.
JOURNAL OF ANIMAL SCIENCE (2008)
The Frank-Starling mechanism in vertebrate cardiac myocytes
Holly A. Shiels et al.
JOURNAL OF EXPERIMENTAL BIOLOGY (2008)
Determination of changes in protein conformation caused by pH and temperature
M. Gratacos-Cubarsi et al.
MEAT SCIENCE (2008)
How pH causes paleness or darkness in chicken breast meat
H. J. Swatland
MEAT SCIENCE (2008)
Protein aggregation studied by forward light scattering and light transmission analysis
A. Penzkofer et al.
CHEMICAL PHYSICS (2007)
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry
E. Huff-Lonergan et al.
JOURNAL OF ANIMAL BREEDING AND GENETICS (2007)
Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork
Giuseppe Bee et al.
MEAT SCIENCE (2007)
Current research in meat color
RA Mancini et al.
MEAT SCIENCE (2005)
Physical changes of significance for early postmortem water distribution in porcine M-longissimus
HC Bertram et al.
MEAT SCIENCE (2004)
Myoglobin-induced lipid oxidation. A review
CP Baron et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks
HF Viljoen et al.
MEAT SCIENCE (2002)
Temperature and pH dependence of the autoxidation rate of bovine, ovine, porcine, and cervine oxymyoglobin isolated from three different muscles-Longissimus dorsi, Gluteus medius, and Biceps femoris
D Gutzke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study
HC Bertram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Influence of exercise on the activity and the distribution between free and bound forms of glycolytic and associated enzymes in tissues of horse mackerel
VI Lushchak et al.
BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH (2001)
Spectrophotometry of polarised light transmitted through and reflected from slices of turkey breast meat in relation to pH and fluid losses
HJ Swatland et al.
FOOD RESEARCH INTERNATIONAL (2001)
Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR
E Tornberg et al.
FOOD CHEMISTRY (2000)
Share Paper
