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A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness

Meat science, 2007-05, Vol.76 (1), p.147-159

Lepetit, J.

2007

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Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds

Journal of animal science, 2011-01, Vol.89 (1), p.1

2011

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Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Meat science, 2001-09, Vol.59 (1), p.49-60

2001

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Physico-chemical and microstructural characterization of “ Rhectophyllum camerunense” plant fiber

Composites. Part A, Applied science and manufacturing, 2008, Vol.39 (1), p.67-74

2008

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The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds

Journal of animal science, 2010-02, Vol.88 (2), p.446

2010

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Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

Meat science, 2009-12, Vol.83 (4), p.672-677

2009

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Assessment of breed type and ageing time effects on beef meat quality using two different texture devices

Meat science, 2000-08, Vol.55 (4), p.371-378

2000

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Sarcomere length determination using front-face fluorescence polarization

Meat science, 2008-11, Vol.80 (3), p.814-818

2008

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Polarized front-face fluorescence for muscle tissue structure evaluation

Measurement science & technology, 2008-05, Vol.19 (5), p.055705-055705(10)

2008

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Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness

Meat science, 2000-03, Vol.54 (3), p.239-250

2000

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Mechanical properties of meat

Meat science, 1994, Vol.36 (1), p.203-237

1994

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Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables

Meat science, 2005-12, Vol.71 (4), p.730-742

2005

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Electrical impedance and tenderisation in bovine meat

Meat science, 2002, Vol.60 (1), p.51-62

2002

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Dielectric behavior of beef meat in the 1–1500 kHz range: Simulation with the Fricke/Cole–Cole model

Meat science, 2007-12, Vol.77 (4), p.512-519

2007

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A simple cryogenic holder for tensile testing of soft biological tissues

Journal of biomechanics, 2004-04, Vol.37 (4), p.557-562

2004

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Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

Journal of food engineering, 2008-03, Vol.85 (1), p.116-122

2008

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Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageing

Meat science, 1998-06, Vol.49 (2), p.249-254

1998

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Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age

Meat science, 1997-02, Vol.45 (2), p.209-221

1997

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Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis

Meat science, 1996-07, Vol.43 (3), p.321-333

1996

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Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10755-10764

2009

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Electrical impedance probing of the muscle food anisotropy for meat ageing control

Food control, 2008-10, Vol.19 (10), p.931-939

2008

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Decision Forests for Computer Vision and Medical Image Analysis

1. Aufl., 2013

Volltextzugriff (PDF)

Theoretical strain ranges in raw meat

Meat science, 1991, Vol.29 (3), p.271-283

Lepetit, J.

1991

Volltextzugriff (PDF)

Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratio

Meat science, 1989, Vol.26 (1), p.47-66

Lepetit, J.

1989

Volltextzugriff (PDF)

Purification and properties of a monoacylglycerol lipase in human erythrocytes

Biochemical journal, 1995-12, Vol.312 ( Pt 2) (2), p.519-525

1995

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A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness

Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds

Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Physico-chemical and microstructural characterization of “ Rhectophyllum camerunense” plant fiber

The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds

Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

Assessment of breed type and ageing time effects on beef meat quality using two different texture devices

Sarcomere length determination using front-face fluorescence polarization

Polarized front-face fluorescence for muscle tissue structure evaluation

Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness

Mechanical properties of meat

Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables

Electrical impedance and tenderisation in bovine meat

Dielectric behavior of beef meat in the 1–1500 kHz range: Simulation with the Fricke/Cole–Cole model

A simple cryogenic holder for tensile testing of soft biological tissues

Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageing

Meat quality traits in the emu ( Dromaius novaehollandiae) as affected by muscle type and animal age

Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Electrical impedance probing of the muscle food anisotropy for meat ageing control

Decision Forests for Computer Vision and Medical Image Analysis

Theoretical strain ranges in raw meat

Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratio

Purification and properties of a monoacylglycerol lipase in human erythrocytes

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