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Items: 1 to 20 of 100

1.

Activity of endogenous muscle proteases from 4 Australian underutilized fish species as affected by ionic strength, pH, and temperature.

Ahmed Z, Donkor ON, Street WA, Vasiljevic T.

J Food Sci. 2013 Dec;78(12):C1858-64. doi: 10.1111/1750-3841.12303. Epub 2013 Nov 21.

PMID:
24261640
2.

Proteolytic activities in fillets of selected underutilized Australian fish species.

Ahmed Z, Donkor O, Street WA, Vasiljevic T.

Food Chem. 2013 Sep 1;140(1-2):238-44. doi: 10.1016/j.foodchem.2013.02.042. Epub 2013 Feb 21.

PMID:
23578639
3.

Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin.

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

J Anim Sci. 2005 Jun;83(6):1370-6.

4.

Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus.

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

J Anim Sci. 2004 May;82(5):1428-36.

5.

Effect of pH and ionic strength on bovine m-calpain and calpastatin activity.

Kendall TL, Koohmaraie M, Arbona JR, Williams SE, Young LL.

J Anim Sci. 1993 Jan;71(1):96-104.

6.

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.

7.

Effect of postmortem storage on activity of mu- and m-calpain in five bovine muscles.

Camou JP, Marchello JA, Thompson VF, Mares SW, Goll DE.

J Anim Sci. 2007 Oct;85(10):2670-81. Epub 2007 Jun 12.

8.

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle.

Ertbjerg P, Henckel P, Karlsson A, Larsen LM, Møller AJ.

J Anim Sci. 1999 Sep;77(9):2428-36.

9.

Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

Yang F, Rustad T, Xu Y, Jiang Q, Xia W.

Food Chem. 2015 Apr 1;172:551-8. doi: 10.1016/j.foodchem.2014.09.086. Epub 2014 Sep 28.

PMID:
25442591
10.

Influence of early pH decline on calpain activity in porcine muscle.

Pomponio L, Ertbjerg P, Karlsson AH, Costa LN, Lametsch R.

Meat Sci. 2010 May;85(1):110-4. doi: 10.1016/j.meatsci.2009.12.013. Epub 2009 Dec 13.

PMID:
20374873
12.

High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets.

Chéret R, Delbarre-Ladrat C, de Lamballerie-Anton M, Verrez-Bagnis V.

J Agric Food Chem. 2005 May 18;53(10):3969-73.

PMID:
15884825
13.

Trends in postmortem aging in fish: understanding of proteolysis and disorganization of the myofibrillar structure.

Delbarre-Ladrat C, Chéret R, Taylor R, Verrez-Bagnis V.

Crit Rev Food Sci Nutr. 2006;46(5):409-21.

PMID:
16891212
14.

Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpain.

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

J Anim Sci. 2006 Apr;84(4):925-37.

15.

Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscle.

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

J Anim Sci. 2001 Jun;79(6):1502-8.

16.

Ionic strength-induced inactivation of mu-calpain in postmortem muscle.

Geesink GH, Koohmaraie M.

J Anim Sci. 2000 Sep;78(9):2336-43.

17.

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle.

Pomponio L, Ertbjerg P.

Meat Sci. 2012 May;91(1):50-5. doi: 10.1016/j.meatsci.2011.12.005. Epub 2011 Dec 14.

PMID:
22226362
18.

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef.

Li CB, Li J, Zhou GH, Lametsch R, Ertbjerg P, Brüggemann DA, Huang HG, Karlsson AH, Hviid M, Lundström K.

J Anim Sci. 2012 May;90(5):1638-49. doi: 10.2527/jas.2011-4514. Epub 2011 Dec 6.

19.

Changes in the calpains and calpastatin during postmortem storage of bovine muscle.

Boehm ML, Kendall TL, Thompson VF, Goll DE.

J Anim Sci. 1998 Sep;76(9):2415-34.

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