J. Lepetit

发表

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

E. Dransfield, A. Lebert, F. Zamora, 1996, Meat science.

Electrical impedance and tenderisation in bovine meat.

J. Lepetit, P. Sale, R. Favier, 2002, Meat science.

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

Jean-Louis Damez, Sylvie Clerjon, Jacques Lepetit, 2007, Meat science.

Theoretical strain ranges in raw meat.

J. Lepetit, 1991, Meat science.

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

J. Hocquette, S. Rousset, J. Lepetit, 2010, Journal of animal science.

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

B. Picard, J. Lepetit, G. Renand, 2001, Meat science.

Potential of a custom-designed fluorescence imager combined with multivariate statistics for the study of chemical and mechanical characteristics of beef meat

Eric Dufour, Anne Listrat, Dominique Bertrand, 2012 .

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

J. Lepetit, C. Hamel, 1998, Meat science.

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

J. Hocquette, M. Morzel, T. Sayd, 2009, Journal of agricultural and food chemistry.

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

A. Lebert, T. Sayd, F. Zamora, 2005, Meat science.

Collagen contribution to meat toughness: Theoretical aspects.

J. Lepetit, 2008, Meat science.

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

J. Lepetit, J Lepetit, 2007, Meat science.

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

J. Lepetit, C. Touraille, P. Berge, 1997, Meat science.

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.

J. Lepetit, S Combes, J Lepetit, 2004, Meat science.

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

Alexis Béakou, J. Lepetit, R. Ntenga, 2008 .

Different phenotypic and proteomic markers explain variability of beef tenderness across muscles

B. Picard, J. Hocquette, N. Guillemin, 2012 .

Meat quality and composition of three muscles from French cull cows and young bulls

E. Dransfield, B. Picard, S. Abouelkaram, 2003 .

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

J. Hocquette, S. Rousset, J. Lepetit, 2010, Journal of animal science.

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

P. Santolaria, J. Lepetit, B. Panea, 2000, Meat science.

Post-mortem evolution of rheological properties of the myofibrillar structure.

J. Lepetit, A. Ouali, P. Sale, 1986, Meat science.

Mechanical properties of meat.

J. Culioli, J. Lepetit, 1994, Meat science.

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

Jean-Louis Damez, Sylvie Clerjon, Jacques Lepetit, 2008 .

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

J. Lepetit, R. Favier, A. Grajales, 2000, Meat science.

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

J. Lepetit, 1989, Meat science.

Biological Markers for Meat Tenderness of the Three Main French Beef Breeds Using 2-DE and MS Approach

B. Picard, J. Hocquette, S. Rousset, 2013 .

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

Jean-Louis Damez, Sylvie Clerjon, Jacques Lepetit, 2008 .

A simple cryogenic holder for tensile testing of soft biological tissues.

J. Lepetit, P. Skjervold, R. Favier, 2004, Journal of biomechanics.

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

J. Lepetit, A. Sahar, E. Dufour, 2009, Meat science.

Sarcomere length determination using front-face fluorescence polarization.

J. Culioli, J. Lepetit, S. Clerjon, 2008, Meat science.

Polarized front-face fluorescence for muscle tissue structure evaluation

Sylvie Clerjon, Jacques Lepetit, J. Lepetit, 2008 .

Is the pH drop profile curvilinear and either monophasic or polyphasic? Consequences on the ultimate bovine meat texture

J. Lepetit, A. Ouali, L. Aubry, 2008 .

Cambios mecánicos, estructurales y geométricos provocados por la contracción al frío en carne cocida

J. Lepetit, R. Favier, M. A. Ruiz-Cabrera, 2007 .

Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment.

Sylvie Clerjon, Jacques Lepetit, J. Lepetit, 2011, Meat science.

Muscle and meat characteristics from the main beef breeds of the Massif Central

E. Dransfield, B. Picard, J. Culioli, 2007 .

Mechanical properties of meat.

J. Culioli, J. Lepetit, 1994, Meat science.