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The Structure and Role of Intramuscular Connective Tissue in Muscle Function

Frontiers in physiology, 2020-05, Vol.11, p.495-495

Purslow, Peter P.

2020

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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Meat science, 2014-11, Vol.98 (3), p.520-532

2014

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The structural basis of cooking loss in beef: Variations with temperature and ageing

Food research international, 2016-11, Vol.89 (Pt 1), p.739-748

2016

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High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour

Food research international, 2017-11, Vol.101, p.228-238

2017

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New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness

Annual review of food science and technology, 2014-01, Vol.5 (1), p.133-153

Purslow, Peter P

2014

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Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings

Meat science, 2019-03, Vol.149, p.96-106

2019

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Intramuscular connective tissue and its role in meat quality

Meat science, 2005-07, Vol.70 (3), p.435-447

Purslow, Peter P.

2005

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Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

Meat science, 2018-10, Vol.144, p.127-134

Purslow, Peter P.

2018

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Muscle fascia and force transmission

Journal of bodywork and movement therapies, 2010-10, Vol.14 (4), p.411-417

Purslow, Peter P., PhD

2010

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A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

Meat science, 2018-11, Vol.145, p.1-8

2018

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The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Meat science, 2001-05, Vol.58 (1), p.17-23

2001

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Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking

Meat science, 2019-07, Vol.153, p.109-116

2019

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Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts

Food research international, 2011-03, Vol.44 (2), p.582-588

2011

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Bimodal collagen fibril diameter distributions direct age-related variations in tendon resilience and resistance to rupture

Journal of applied physiology (1985), 2012-09, Vol.113 (6), p.878-888

2012

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Insights on meat quality from combining traditional studies and proteomics

Meat science, 2021-04, Vol.174, p.108423-108423, Article 108423

2021

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The structure and functional significance of variations in the connective tissue within muscle

Comparative biochemistry and physiology. Part A, Molecular & integrative physiology, 2002-12, Vol.133 (4), p.947-966

Purslow, Peter P

2002

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New Aspects of Meat Quality: From Genes to Ethics

Purslow, Peter P

Second edition., 2022

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Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

Meat science, 2010-10, Vol.86 (2), p.491-497

2010

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Age related compliance of the lamina cribrosa in human eyes

British journal of ophthalmology, 2000-03, Vol.84 (3), p.318-323

2000

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Meat Science and Muscle Biology Symposium: manipulating meat tenderness by increasing the turnover of intramuscular connective tissue

Journal of animal science, 2012-03, Vol.90 (3), p.950

2012

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Viscoelastic properties of collagen: synchrotron radiation investigations and structural model

Philosophical transactions of the Royal Society of London. Series B. Biological sciences, 2002-02, Vol.357 (1418), p.191

2002

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New Aspects of Meat Quality - From Genes to Ethics

Purslow, Peter P

1, 2017

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Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’

Meat science, 2022-11, Vol.193, p.108956-108956, Article 108956

2022

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Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging

Meat science, 2022-03, Vol.185, p.108718-108718, Article 108718

2022

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Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

Meat science, 2020-01, Vol.159, p.107941-107941, Article 107941

2020

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The Structure and Role of Intramuscular Connective Tissue in Muscle Function

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

The structural basis of cooking loss in beef: Variations with temperature and ageing

High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour

New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness

Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings

Intramuscular connective tissue and its role in meat quality

Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

Muscle fascia and force transmission

A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking

Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts

Bimodal collagen fibril diameter distributions direct age-related variations in tendon resilience and resistance to rupture

Insights on meat quality from combining traditional studies and proteomics

The structure and functional significance of variations in the connective tissue within muscle

New Aspects of Meat Quality: From Genes to Ethics

Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

Age related compliance of the lamina cribrosa in human eyes

Meat Science and Muscle Biology Symposium: manipulating meat tenderness by increasing the turnover of intramuscular connective tissue

Viscoelastic properties of collagen: synchrotron radiation investigations and structural model

New Aspects of Meat Quality - From Genes to Ethics

Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’

Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

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