Intramuscular connective tissue and its role in meat quality.
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How Muscle Structure and Composition Influence Meat and Flesh QualityMuscle growth and poultry meat quality issuesGenetic Evidence of Human Adaptation to a Cooked DietComparison of muscle transcriptome between pigs with divergent meat quality phenotypes identifies genes related to muscle metabolism and structureIn vitro colonization of the muscle extracellular matrix components by Escherichia coli O157:H7: the influence of growth medium, temperature and pH on initial adhesion and induction of biofilm formation by collagens I and III.Quality Assessment of the Breast Meat from Woorimatdag (TM) and Broilers.Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis.Regional Differences of Proteins Expressing in Adipose Depots Isolated from Cows, Steers and Bulls as Identified by a Proteomic Approach.Meat Science and Muscle Biology Symposium: manipulating meat tenderness by increasing the turnover of intramuscular connective tissue.Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles.Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon Idellus C.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment.Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism.Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping.Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus).Effect of Brahman genetics on myofibrillar protein degradation, collagen crosslinking, and tenderness of the longissimus lumborum.Histochemical properties and collagen architecture of M. iliotibialis lateralis and M. puboischiofemoralis in male broilers with different growth rates induced by feeding at different planes of nutrition.Effects of the Programmed Nutrition Beef Program on meat quality characteristics.Impact of animal and management factors on collagen characteristics in beef: a meta-analysis approach.Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs.Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.Freezing and thawing or freezing, thawing, and aging effects on beef tendernessEffect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stabilityTexture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review
P2860
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P2860
Intramuscular connective tissue and its role in meat quality.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Intramuscular connective tissue and its role in meat quality.
@en
Intramuscular connective tissue and its role in meat quality.
@nl
type
label
Intramuscular connective tissue and its role in meat quality.
@en
Intramuscular connective tissue and its role in meat quality.
@nl
prefLabel
Intramuscular connective tissue and its role in meat quality.
@en
Intramuscular connective tissue and its role in meat quality.
@nl
P1433
P1476
Intramuscular connective tissue and its role in meat quality.
@en
P2093
Peter P Purslow
P304
P356
10.1016/J.MEATSCI.2004.06.028
P577
2005-07-01T00:00:00Z