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JOURNAL OF ANIMAL SCIENCE (2006)
Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins
Martine Morzel et al.
MEAT SCIENCE (2006)
Effects of calpastatin and μ-calpain markers in beef cattle on tenderness traits
E Casas et al.
JOURNAL OF ANIMAL SCIENCE (2006)
Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle
FS Schenkel et al.
JOURNAL OF ANIMAL SCIENCE (2006)
A genome scan for loci affecting pork quality in a Duroc-Landrace F2 population
GA Rohrer et al.
ANIMAL GENETICS (2006)
The efficacy of a vitamin D-3 metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle
RW Lawrence et al.
MEAT SCIENCE (2006)
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat
FR Dunshea et al.
MEAT SCIENCE (2005)
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
RD Warner et al.
MEAT SCIENCE (2005)
The molecular mechanism of muscle contraction
MA Geeves et al.
FIBROUS PROTEINS: MUSCLE AND MOLECULAR MOTORS (2005)
Interrelationships amongst carcass and meat quality characteristics of sheep
NJ Okeudo et al.
MEAT SCIENCE (2005)
Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus
IH Hwang et al.
MEAT SCIENCE (2005)
Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside
RJ Beattie et al.
MEAT SCIENCE (2004)
A cut above the rest: the regulatory function of plant proteases
A Schaller
PLANTA (2004)
Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles
CT Boleman et al.
MEAT SCIENCE (2004)
Theory and application of genome-based approaches to improve-the quality and value of beef
TPL Smith et al.
OUTLOOK ON AGRICULTURE (2003)
Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 3. Meat quality traits
DJ Johnston et al.
AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH (2003)
Meat tenderness and muscle growth: is there any relationship?
M Koohmaraie et al.
MEAT SCIENCE (2002)
Effects of papain and a microbial enzyme on meat proteins and beef tenderness
INA Ashie et al.
JOURNAL OF FOOD SCIENCE (2002)
Effects of age at slaughter and sire genotype on fatness, muscularity, and the quality of meat from ram lambs born to Romney ewes
RW Purchas et al.
NEW ZEALAND JOURNAL OF AGRICULTURAL RESEARCH (2002)
Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle
TM Ngapo et al.
MEAT SCIENCE (2002)
Muscle stretching techniques for improving meat tenderness
O Sorheim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
M Christensen et al.
MEAT SCIENCE (2000)