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Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Meat science, 2008-05, Vol.79 (1), p.46-63

2008

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Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

Meat science, 2012-02, Vol.90 (2), p.345-351

2012

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Identification of genetic markers associated with residual feed intake and meat quality traits in the pig

Meat science, 2010-04, Vol.84 (4), p.645-650

2010

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Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation

Meat science, 2005-06, Vol.70 (2), p.293-299

2005

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Meat science, 2005-09, Vol.71 (1), p.194-204

2005

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Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality

Meat science, 2005-03, Vol.69 (3), p.451-457

2005

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Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle

Journal of animal breeding and genetics (1986), 2009-08, Vol.126 (4), p.259-268

2009

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Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

Meat science, 2014-01, Vol.96 (1), p.379-384

2014

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Profile of biochemical traits influencing tenderness of muscles from the beef round

Meat science, 2012-07, Vol.91 (3), p.247-254

2012

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Analysis of calpastatin pools separated using ion exchange chromatography

Meat science, 2014-01, Vol.96 (1), p.491-492

2014

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Predicting aged pork quality using a portable Raman device

Meat science, 2018-11, Vol.145, p.79-85

2018

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Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

Meat science, 2007-06, Vol.76 (2), p.359-365

2007

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Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods

Meat science, 2020-05, Vol.163, p.108065-108065, Article 108065

2020

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

Journal of animal science, 2004-04, Vol.82 (4), p.1195

2004

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Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

Meat science, 2006-11, Vol.74 (3), p.578-585

2006

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Proteomic changes to the sarcoplasmic fraction of predominantly red or white muscle following acute heat stress

Journal of proteomics, 2015-10, Vol.128, p.141-153

2015

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Influence of early postmortem protein oxidation on beef quality

Journal of animal science, 2004-03, Vol.82 (3), p.785

2004

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Effects of Irradiation on Properties of Cured Ham

Journal of food science, 2003-09, Vol.68 (7), p.2362-2365

2003

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

Journal of animal science, 2004-11, Vol.82 (11), p.3254

2004

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Posttranslational modification differences in the mitochondria protein profile of pigs selected for low and high residual feed intake

Meat science, 2014-01, Vol.96 (1), p.492-493

2014

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Colicin concentrations inhibit growth of Escherichia coli O157:H7 in vitro

Journal of food protection, 2004-11, Vol.67 (11), p.2603-2607

2004

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Heat shock protein 27 response to acute heat stress in the porcine semitendinosus

Meat science, 2016-02, Vol.112, p.171-172

2016

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Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Meat science, 2013-07, Vol.94 (3), p.289-296

2013

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Effects of selection for decreased residual feed intake on composition and quality of fresh pork

Journal of animal science, 2011-01, Vol.89 (1), p.192

2011

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Changes in pork loin sarcoplasmic protein profile in response to chilling method

Meat science, 2015-03, Vol.101, p.157-157

2015

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Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

Identification of genetic markers associated with residual feed intake and meat quality traits in the pig

Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality

Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle

Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

Profile of biochemical traits influencing tenderness of muscles from the beef round

Analysis of calpastatin pools separated using ion exchange chromatography

Predicting aged pork quality using a portable Raman device

Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods

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

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

Proteomic changes to the sarcoplasmic fraction of predominantly red or white muscle following acute heat stress

Influence of early postmortem protein oxidation on beef quality

Effects of Irradiation on Properties of Cured Ham

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

Posttranslational modification differences in the mitochondria protein profile of pigs selected for low and high residual feed intake

Colicin concentrations inhibit growth of Escherichia coli O157:H7 in vitro

Heat shock protein 27 response to acute heat stress in the porcine semitendinosus

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Effects of selection for decreased residual feed intake on composition and quality of fresh pork

Changes in pork loin sarcoplasmic protein profile in response to chilling method

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