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Postmortem titin proteolysis is influenced by sarcomere length in bovine muscle.

England EM, Fisher KD, Wells SJ, Mohrhauser DA, Gerrard DE, Weaver AD.

J Anim Sci. 2012 Mar;90(3):989-95. doi: 10.2527/jas.2011-4278. Epub 2011 Oct 7.


In vitro degradation of bovine myofibrils is caused by μ-calpain, not caspase-3.

Mohrhauser DA, Underwood KR, Weaver AD.

J Anim Sci. 2011 Mar;89(3):798-808. doi: 10.2527/jas.2010-3149. Epub 2010 Oct 22.


Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle.

Weaver AD, Bowker BC, Gerrard DE.

J Anim Sci. 2008 Aug;86(8):1925-32. doi: 10.2527/jas.2007-0780. Epub 2008 Mar 28.


Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils.

Weaver AD, Bowker BC, Gerrard DE.

J Anim Sci. 2009 Jun;87(6):2096-103. doi: 10.2527/jas.2008-1317. Epub 2009 Mar 27.


Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

Huff-Lonergan E, Mitsuhashi T, Beekman DD, Parrish FC Jr, Olson DG, Robson RM.

J Anim Sci. 1996 May;74(5):993-1008.


Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.

Melody JL, Lonergan SM, Rowe LJ, Huiatt TW, Mayes MS, Huff-Lonergan E.

J Anim Sci. 2004 Apr;82(4):1195-205. Erratum in: J Anim Sci. 2004 Jul;82(7):2209.


Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.

Mohrhauser DA, Lonergan SM, Huff-Lonergan E, Underwood KR, Weaver AD.

J Anim Sci. 2014 Mar;92(3):1261-70. doi: 10.2527/jas.2013-7270. Epub 2014 Feb 3.


Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.

Shanks BC, Wulf DM, Reuter BJ, Maddock RJ.

J Anim Sci. 2002 Jan;80(1):123-8.


Variation in palatability and biochemical traits within and among eleven beef muscles.

Rhee MS, Wheeler TL, Shackelford SD, Koohmaraie M.

J Anim Sci. 2004 Feb;82(2):534-50.


Caspase-3 does not enhance in vitro bovine myofibril degradation by μ-calpain.

Mohrhauser DA, Kern SA, Underwood KR, Weaver AD.

J Anim Sci. 2013 Nov;91(11):5518-24. doi: 10.2527/jas.2013-6572. Epub 2013 Aug 29.


Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.

Rowe LJ, Maddock KR, Lonergan SM, Huff-Lonergan E.

J Anim Sci. 2004 Nov;82(11):3254-66.


Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis.

Bérard J, Kreuzer M, Bee G.

J Anim Sci. 2008 Sep;86(9):2357-68. doi: 10.2527/jas.2008-0893. Epub 2008 May 9.


Factors regulating lamb longissimus tenderness are affected by age at slaughter.

Veiseth E, Shackelford SD, Wheeler TL, Koohmaraie M.

Meat Sci. 2004 Dec;68(4):635-40. doi: 10.1016/j.meatsci.2004.05.015.


Postmortem proteolysis in three muscles from growing and mature beef cattle.

Cruzen SM, Paulino PV, Lonergan SM, Huff-Lonergan E.

Meat Sci. 2014 Feb;96(2 Pt A):854-61. doi: 10.1016/j.meatsci.2013.09.021. Epub 2013 Oct 1.

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