The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle (Q82400647)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062108%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062108%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

I H Hwang

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062108%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J M Thompson

series ordinal

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16 January 2020

publication date

1 June 2001

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16 January 2020

number of pages

1 reference

inferred from page(s)

published in

Meat Science

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16 January 2020

volume

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16 January 2020

issue

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16 January 2020

page(s)

135-144

1 reference

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Modelling post-mortem tenderisation-IV: Role of calpains and calpastatin in conditioning.

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Effects of electrical stimulation on post-mortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

The effect of high and low voltage electrical stimulation on beef quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Effects of electrical stimulation and temperature on beef quality and tenderness

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Quantification of Ca2(+)-dependent protease activities by hydrophobic and ion-exchange chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Biochemical factors regulating the toughening and tenderization processes of meat.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcasses.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

The effect of electrical stimulation on beef tenderness, protease activity and myofibrillar protein fragmentation

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900141-8

7 January 2021

10.1016/S0309-1740(00)00141-8

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062108%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

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