4.2 Article

Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers

Related references

Note: Only part of the references are listed.
Article Agriculture, Dairy & Animal Science

Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers

Maria Sumampa Coria et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2020)

Review Agriculture, Dairy & Animal Science

Calpain System in meat tenderization: A molecular approach

Maria S. Coria et al.

REVISTA MVZ CORDOBA (2018)

Article Food Science & Technology

The structural basis of cooking loss in beef: Variations with temperature and ageing

P. P. Purslow et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

Jaroslaw Wyrwisz et al.

MEAT SCIENCE (2016)

Review Agriculture, Dairy & Animal Science

The role of intramuscular connective tissue in meat texture

Takanori Nishimura

ANIMAL SCIENCE JOURNAL (2010)

Article Food Science & Technology

Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture

Juliana Papaleo Mazzucco et al.

MEAT SCIENCE (2010)

Review Food Science & Technology

Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization

Elisabeth Huff Lonergan et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana region

N. J. Latimori et al.

MEAT SCIENCE (2008)

Article Food Science & Technology

Relationship between beef consumer tenderness perception and Warner-Bratzler shear force

G. Destefanis et al.

MEAT SCIENCE (2008)

Article Food Science & Technology

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

A. Lagerstedt et al.

MEAT SCIENCE (2008)

Article Agriculture, Dairy & Animal Science

μ-Calpain is essential for postmortem proteolysis of muscle proteins

G. H. Geesink et al.

JOURNAL OF ANIMAL SCIENCE (2006)

Article Food Science & Technology

Activities of calpastatin, mu-calpain and m-calpain are stable during frozen storage of meat

L Kristensen et al.

MEAT SCIENCE (2006)

Review Physiology

The calpain system

DE Goll et al.

PHYSIOLOGICAL REVIEWS (2003)