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Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

Meat science, 2016-03, Vol.113, p.51-58

2016

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Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Meat science, 2015-07, Vol.105, p.32-37

2015

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The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

Meat science, 2017-04, Vol.126, p.18-21

2017

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Meat quality attributes of Agile Wallabies

Meat science, 2017-11, Vol.133, p.173-179

2017

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Periconception and First Trimester Diet Modifies Appetite, Hypothalamic Gene Expression, and Carcass Traits in Bulls

Frontiers in genetics, 2021-09, Vol.12, p.720242-720242

2021

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Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage

Journal of animal science, 1999-06, Vol.77 (6), p.1490

1999

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Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions

Journal of animal science, 1999-10, Vol.77 (10), p.2685

1999

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Is Z-disk degradation responsible for postmortem tenderization?

Journal of animal science, 1995-05, Vol.73 (5), p.1351-1367

1995

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The effect of retail packaging method on objective and consumer assessment of beef quality traits

Meat science, 2015-06, Vol.104, p.85-89

2015

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Exogenous Proteases for Meat Tenderization

Critical reviews in food science and nutrition, 2014-01, Vol.54 (8), p.1012-1031

2014

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Collagen, intramuscular fat and proteolysis affect Warner-Bratzler shear-force of muscles from Bos taurus breed types differently at weaning, after backgrounding on pasture, and after feedlotting

Animal production science, 2021-01, Vol.61 (4), p.432

2021

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Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

Meat science, 2017-01, Vol.123, p.126-133

2017

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Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Meat science, 2019-07, Vol.153, p.19-25

2019

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Particulate Metmyoglobin Reducing Activity and Its Relationship with Meat Color

Journal of agricultural and food chemistry, 2003-09, Vol.51 (20), p.6026-6035

2003

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Tenderness of pre- and post rigor lamb longissimus muscle

Meat science, 2011-08, Vol.88 (4), p.723-726

2011

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Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

Meat science, 2014-02, Vol.96 (2), p.1104-1110

2014

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Technical note: a rapid method for quantification of calpain and calpastatin activities in muscle

Journal of animal science, 1999-12, Vol.77 (12), p.3225

1999

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The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb

Meat science, 2013-09, Vol.95 (1), p.118-122

2013

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Harvesting Agile Wallabies for human consumption in the Northern Territory of Australia

Ecological management & restoration, 2021-11, Vol.22 (S1), p.141-146

2021

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Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

Meat science, 2012-09, Vol.92 (1), p.16-23

2012

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The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progeny

Meat science, 2016-11, Vol.121, p.141-147

2016

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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

Journal of animal science, 2018-09, Vol.96 (9), p.3582-3598

2018

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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep 1

Journal of animal science, 2018-09, Vol.96 (9), p.3582-3598

2018

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The Conversion of Muscle to Meat

Meat Inspection and Control in the Slaughterhouse, 2014, p.399-421

2014

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Carcass and meat quality characteristics of two hair type breed lambs fed tef (Eragrostistef) straw ensiled with effective micro-organisms and supplemented with concentrates

International Journal of Livestock Production, 2019-04, Vol.10 (4), p.110-121

2019

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Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

Meat quality attributes of Agile Wallabies

Periconception and First Trimester Diet Modifies Appetite, Hypothalamic Gene Expression, and Carcass Traits in Bulls

Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage

Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions

Is Z-disk degradation responsible for postmortem tenderization?

The effect of retail packaging method on objective and consumer assessment of beef quality traits

Exogenous Proteases for Meat Tenderization

Collagen, intramuscular fat and proteolysis affect Warner-Bratzler shear-force of muscles from Bos taurus breed types differently at weaning, after backgrounding on pasture, and after feedlotting

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Particulate Metmyoglobin Reducing Activity and Its Relationship with Meat Color

Tenderness of pre- and post rigor lamb longissimus muscle

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

Technical note: a rapid method for quantification of calpain and calpastatin activities in muscle

The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb

Harvesting Agile Wallabies for human consumption in the Northern Territory of Australia

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progeny

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep 1

The Conversion of Muscle to Meat

Carcass and meat quality characteristics of two hair type breed lambs fed tef (Eragrostistef) straw ensiled with effective micro-organisms and supplemented with concentrates

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