Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.
暂无分享,去创建一个
K. E. Neath | T. Fujihara | Y. Kanai | K E Neath | A N Del Barrio | R M Lapitan | J R V Herrera | L C Cruz | T Fujihara | S Muroya | K Chikuni | M Hirabayashi | Y Kanai | K. Chikuni | S. Muroya | A. DEL BARRIO | R. M. Lapitan | J. Herrera | L. Cruz | M. Hirabayashi
[1] E. R. Johnson,et al. Comparisons of liveweight gain and changes in carcass composition between buffalo (Bubalus bubalis) and Bos taurus steers , 1975 .
[2] J. Joksimović,et al. Comparison of carcase yield, carcase composition and quality characteristics of buffalo meat and beef. , 1977, Meat science.
[3] E. Dransfield,et al. Relationship between toughness and troponin T in conditioned beef. , 1979, Meat science.
[4] C. Valin,et al. Comparative study of buffalo meat and beef. , 1984, Meat science.
[5] M. Solomon,et al. Fiber types in the longissimus muscle from water buffalo and selected domestic beef breeds. , 1985, Meat science.
[6] S. Seideman,et al. Factors associated with tenderness in young beef. , 1987, Meat science.
[7] S. Seideman,et al. Effect of subcutaneous fat and high temperature conditioning on bovine meat tenderness. , 1988, Meat science.
[8] A. Ouali,et al. Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles. , 1990, Meat science.
[9] M. Dikeman,et al. Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle. , 1990, Journal of animal science.
[10] M. Dikeman,et al. Predicting beef-longissimus tenderness from various biochemical and histological muscle traits. , 1990, Journal of animal science.
[11] J. Crouse,et al. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. , 1991, Journal of animal science.
[12] M. Koohmaraie,et al. Effects of lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysis. , 1992, Journal of animal science.
[13] N. Mahendrakar,et al. Observations on some chemical and physical characteristics of buffalo meat. , 1994, Meat science.
[14] J. Arêas,et al. Effect of electrical stimulation on post mortem biochemical characteristics and quality of Longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis). , 1995, Meat science.
[15] M. Koohmaraie. Biochemical factors regulating the toughening and tenderization processes of meat. , 1996, Meat science.
[16] A. Bailey,et al. Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight. , 1996, Meat science.
[17] E. Dransfield,et al. Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis. , 1996, Meat science.
[18] E. Huff-Lonergan,et al. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. , 1996, Journal of animal science.
[19] L. Lefaucheur,et al. Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass, and meat quality traits in large white pigs. , 1997, Journal of animal science.
[20] E. Puolanne,et al. Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75. , 2000, Meat science.
[21] M. Ruusunen,et al. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. , 2000, Meat science.
[22] S. Shackelford,et al. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. , 2000, Journal of animal science.
[23] N S Mahendrakar,et al. Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. , 2000, Meat science.
[24] R. Geers,et al. Effect of rate of pH decline on muscle enzyme activities in two pig lines. , 2001, Meat science.
[25] I. Hwang,et al. The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle. , 2001, Meat science.
[26] T. Nakao,et al. Role of buffalo in the socioeconomic development of rural Asia: Current status and future prospectus , 2003 .
[27] T. Fujihara,et al. Comparison of feed intake, digestibility and fattening performance of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis) , 2004 .
[28] C. Gaskins,et al. Effects of biological type and dietary fat treatment on factors associated with tenderness: II. Measurements on beef semitendinosus muscle. , 2004, Journal of animal science.
[29] E. Huff-Lonergan,et al. Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatin. , 2005, Journal of animal science.
[30] J. Hocquette,et al. Meat toughness as affected by muscle type. , 2005 .
[31] D. Troy,et al. Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness. , 2006, Meat science.
[32] K. Chikuni,et al. Difference in postmortem degradation pattern among troponin T isoforms expressed in bovine longissimus, diaphragm, and masseter muscles. , 2006, Meat science.