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Academic Journal

A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres.

  • Authors : Hughes J; CSIRO Agriculture and Food, 39 Kessels Road, Coopers Plains, Qld, Australia. Electronic address: .; Clarke F

Subjects: Color* ; Hot Temperature* ; Muscle, Skeletal*/Muscle, Skeletal*/Muscle, Skeletal*/cytology

  • Source: Meat science [Meat Sci] 2018 Nov; Vol. 145, pp. 1-8. Date of Electronic Publication: 2018 May 18.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

Muscle structure, sarcomere length and influences on meat quality: A review.

  • Authors : Ertbjerg P; Department of Food and Environmental Sciences, University of Helsinki, PO Box 66, FI-00014 Helsinki, Finland.; Puolanne E

Subjects: Sarcomeres*; Meat/Meat/Meat/*analysis ; Muscle Contraction/Muscle Contraction/Muscle Contraction/*physiology

  • Source: Meat science [Meat Sci] 2017 Oct; Vol. 132, pp. 139-152. Date of Electronic Publication: 2017 May 19.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics.

  • Authors : Starkey CP; Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia; University of New England, Armidale, New South Wales, Australia. Electronic address: .

Subjects: Food Storage* ; Proteolysis*; Collagen/Collagen/Collagen/*metabolism

  • Source: Meat science [Meat Sci] 2015 Jul; Vol. 105, pp. 32-7. Date of Electronic Publication: 2015 Feb 28.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

Iridescence in beef caused by multilayer interference from sarcomere discs.

  • Authors : Swatland HJ; University of Guelph, Guelph, Ontario, Canada N1G2W1.

Subjects: Meat*; Sarcomeres/Sarcomeres/Sarcomeres/*chemistry; Animals

  • Source: Meat science [Meat Sci] 2012 Feb; Vol. 90 (2), pp. 398-401. Date of Electronic Publication: 2011 Aug 19.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

Rigor bonds cause reduced sarcomeric volume in skinned porcine skeletal muscle under PSE-like conditions.

  • Authors : Liu J; Department of Physiology and Pharmacology, Karolinska Institutet, Stockholm, Sweden. Electronic address: .; Schwartzkopf M

Subjects: Muscle, Skeletal/Muscle, Skeletal/Muscle, Skeletal/*chemistry ; Red Meat/Red Meat/Red Meat/*analysis ; Sarcomeres/Sarcomeres/Sarcomeres/*chemistry

  • Source: Meat science [Meat Sci] 2018 May; Vol. 139, pp. 91-96. Date of Electronic Publication: 2018 Feb 03.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris.

  • Authors : Starkey CP; Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia; University of New England, Armidale, New South Wales, Australia.

Subjects: Collagen/Collagen/Collagen/*chemistry ; Desmin/Desmin/Desmin/*chemistry ; Hamstring Muscles/Hamstring Muscles/Hamstring Muscles/*chemistry

  • Source: Meat science [Meat Sci] 2017 Apr; Vol. 126, pp. 18-21. Date of Electronic Publication: 2016 Dec 13.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

  • Authors : Starkey CP; Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia; University of New England, Armidale, New South Wales, Australia. Electronic address: .

Subjects: Collagen/Collagen/Collagen/*physiology ; Desmin/Desmin/Desmin/*physiology ; Meat/Meat/Meat/*analysis

  • Source: Meat science [Meat Sci] 2016 Mar; Vol. 113, pp. 51-8. Date of Electronic Publication: 2015 Nov 18.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.

  • Authors : Toohey ES; NSW Department of Primary Industries, PO Box 865 Dubbo, NSW 2830, Australia.; van de Ven R

Subjects: Cooking* ; Freezing*; Food Handling/Food Handling/Food Handling/*methods

  • Source: Meat science [Meat Sci] 2012 Sep; Vol. 92 (1), pp. 24-9. Date of Electronic Publication: 2012 Apr 05.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).

  • Authors : Taylor J; NSW Department of Primary Industries, Head Office, 161 Kite Street, Orange, NSW 2800, Australia. ; Toohey ES

Subjects: Cooking* ; Stress, Mechanical*; Food Handling/Food Handling/Food Handling/*methods

  • Source: Meat science [Meat Sci] 2012 Aug; Vol. 91 (4), pp. 527-32. Date of Electronic Publication: 2012 Mar 17.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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Academic Journal

SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device.

Subjects: Cooking* ; Stress, Mechanical*; Food Handling/Food Handling/Food Handling/*methods

  • Source: Meat science [Meat Sci] 2012 Jun; Vol. 91 (2), pp. 142-7. Date of Electronic Publication: 2012 Jan 21.Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138

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  • 1-10 of  377 results for ""Sarcomeres""