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1.
The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.
Food Res Int
; 175: 113688, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38129031
2.
Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract.
Foods
; 12(6)2023 Mar 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-36981229
3.
Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii.
Meat Sci
; 155: 50-60, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31075739
4.
Tough aged meat presents greater expression of calpastatin, which presents postmortem protein profile and tenderization related to Nellore steer temperament.
Meat Sci
; 156: 131-138, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-31154206
5.
Divergent temperaments are associated with beef tenderness and the inhibitory activity of calpastatin.
Meat Sci
; 134: 61-67, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28759886
6.
Expression of calpain system transcripts responds inversely to beef tenderization after vitamin D3 supplementation in Nellore cattle / Expressão de transcritos do sistema calpaína responde de forma inversa ao amaciamento após suplementação com vitamina D3 em bovinos Nelore
Rev. bras. saúde prod. anim
; 23: e2122402021, 2022. tab, graf
Artículo
en Inglés
| VETINDEX | ID: biblio-1370104
7.
Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum
Sci. agric
; 79(3): e20200340, 2022. tab, graf
Artículo
en Inglés
| VETINDEX | ID: biblio-1290198
8.
Toughness in Santa Inês lamb meat has negative impact on consumer evaluation / Dureza na carne de cordeiros Santa Inês tem impacto negativo na avaliação do consumidor
R. bras. Saúde Prod. Anim.
; 20: e0372019, July 29, 2019. tab
Artículo
en Inglés
| VETINDEX | ID: vti-21446
9.
Toughness in Santa Inês lamb meat has negative impact on consumer evaluation / Dureza na carne de cordeiros Santa Inês tem impacto negativo na avaliação do consumidor
Rev. bras. saúde prod. anim
; 20: e0372019, Feb. 7, 2019. tab
Artículo
en Inglés
| VETINDEX | ID: biblio-1493813
10.
Pork loin two-toning and drip loss in relation to steak cross-section anatomical position, plasma and exudate glucose
Sci. Agric.
; 71(4): 266-273, Jul-Ago. 2014. ilus, graf, tab
Artículo
en Inglés
| VETINDEX | ID: vti-27363
11.
Pork loin two-toning and drip loss in relation to steak cross-section anatomical position, plasma and exudate glucose
Sci. agric
; 71(4): 266-273, Jul-Ago. 2014. ilus, graf, tab
Artículo
en Inglés
| VETINDEX | ID: biblio-1497427
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