Detalles de la búsqueda
1.
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle.
Compr Rev Food Sci Food Saf
; 19(1): 44-63, 2020 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33319522
2.
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms.
Meat Sci
; 206: 109340, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37708621
3.
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.
Meat Sci
; 185: 108718, 2022 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-34837884
4.
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
Meat Sci
; 185: 108657, 2022 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-34998162
5.
Insights on meat quality from combining traditional studies and proteomics.
Meat Sci
; 174: 108423, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33422773
6.
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.
Meat Sci
; 181: 108611, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34157500
7.
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.
Meat Sci
; 172: 108311, 2021 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-33002652
8.
The activities of MMP-9 and total gelatinase respond differently to substrate coating and cyclic mechanical stretching in fibroblasts and myoblasts.
Cell Biol Int
; 34(6): 587-91, 2010 Apr 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-20218972
9.
The Structure and Role of Intramuscular Connective Tissue in Muscle Function.
Front Physiol
; 11: 495, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32508678
10.
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review).
Meat Sci
; 159: 107941, 2020 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-31513992
11.
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.
Meat Sci
; 153: 109-116, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-30925447
12.
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed.
Meat Sci
; 144: 127-134, 2018 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-29636208
13.
Differences in the energetics of collagen denaturation in connective tissue from two muscles.
Int J Biol Macromol
; 113: 1294-1301, 2018 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29477542
14.
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing.
Meat Sci
; 135: 109-114, 2018 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-28968553
15.
Age-related dataset on the mechanical properties and collagen fibril structure of tendons from a murine model.
Sci Data
; 5: 180140, 2018 07 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-30040080
16.
Introduction to the special issue of meat science on 'perspectives on consumer attitudes to meat consumption'.
Meat Sci
; 193: 108956, 2022 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-36055046
17.
Relationship between ivermectin concentrations at the injection site, muscle and fat of steers treated with traditional and long-acting preparations.
Food Chem Toxicol
; 105: 319-321, 2017 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-28479392
18.
Parasitic zoonoses present some risks with low-temperature cooking of pork.
Meat Sci
; 119: 14-5, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-27115863
19.
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review.
Meat Sci
; 119: 138-46, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-27180222
20.
New recommendations for measuring collagen solubility.
Meat Sci
; 118: 78-81, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27057755