Zobrazeno 1 - 10
of 37
pro vyhledávání: '"J R Bendall"'
Publikováno v:
International Journal of Food Science & Technology. 1:201-214
Summary. 1. A total of 2878 progeny-test pigs from five stations, and of 1532 commercial pigs, were surveyed for the pH1 values, at 45 min after death, and the ultimate pH values, at 24 hr after death, of their LD muscles at the last rib. Values are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::420d6d68cfc732c453e28aeed1d8155a
https://doi.org/10.1111/j.1365-2621.1966.tb01807.x
https://doi.org/10.1111/j.1365-2621.1966.tb01807.x
Autor:
C. A. Voyle, J. R. Bendall
Publikováno v:
International Journal of Food Science & Technology. 2:259-283
Summary. 1. Histological studies have been made of the growth of the longissimus dorsi (LD) and semitendinosus (ST) muscles of eight Hereford and eight Friesian steers between the ages of 11 days and 24 months. 2. It was found that the average sarcom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6141faaa34e02d8255302be443e4b1c3
https://doi.org/10.1111/j.1365-2621.1967.tb01352.x
https://doi.org/10.1111/j.1365-2621.1967.tb01352.x
Autor:
J. R. Bendall, E. C. Bate-Smith
Publikováno v:
Nature. 156
A CHANGE in pH when proteins are denatured has been reported by other workers1,2. When making observations of the change in pH of meat resulting from heat coagulation, we were struck both by the magnitude and by the variability of the change. Muscle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76f5006b98e5f5294fbf0933f756c71f
https://pubmed.ncbi.nlm.nih.gov/21006489
https://pubmed.ncbi.nlm.nih.gov/21006489
Autor:
E C, BATE-SMITH, J R, BENDALL
Publikováno v:
The Journal of physiology. 106(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::44e7e2fa18938fd866dbbbd828c5358c
https://pubmed.ncbi.nlm.nih.gov/20249085
https://pubmed.ncbi.nlm.nih.gov/20249085
Publikováno v:
Nature. 160(4063)
In recent years there have been many attempts to utilize the properties of the newer synthetic ion-exchange reagents for the separation of bases and amino-acids, but the application of truly chromato-graphic procedures has met with only partial succe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25baa0f6eacfab546d611fa06d18fe38
https://pubmed.ncbi.nlm.nih.gov/20263973
https://pubmed.ncbi.nlm.nih.gov/20263973
Autor:
J. R. Bendall
Publikováno v:
Proceedings of the Royal Society of London. Series B, Biological sciences. 134(875)
The hydrogen ions absorbed ( ΔB ) on heat-denaturation of dialysed and centrifuged beef press-juice is shown to vary with the pH of denaturation along a smooth curve. The values of ΔB are remarkably constant from sample to sample. The main features
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cae8b25eea2c3413f29e60b03be3519f
https://pubmed.ncbi.nlm.nih.gov/20292378
https://pubmed.ncbi.nlm.nih.gov/20292378
Autor:
J. R. Bendall
Publikováno v:
Journal of the Science of Food and Agriculture. 26:55-71
Cold-contracture at 2°C has been studied in some 8 multitoned muscles in the hind limb of the pig, in relation to the myoglobin content. Maximal myo-fibrillar ATPase activity has also been measured, as a guide to muscle speed. Contracture occurs in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62b3f72895d81f0c177efc9c8fbbc390
https://doi.org/10.1002/jsfa.2740260108
https://doi.org/10.1002/jsfa.2740260108
Autor:
E. C. Bate-Smith, J. R. Bendall
Publikováno v:
The Journal of Physiology. 106:177-185
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::422d13cac7e0fb5cd0f9953449aa2aad
https://doi.org/10.1113/jphysiol.1947.sp004202
https://doi.org/10.1113/jphysiol.1947.sp004202
Autor:
J. R. Bendall
Publikováno v:
The Journal of Physiology. 121:232-254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65628fddc89198bd30c5b296221e83a6
https://doi.org/10.1113/jphysiol.1953.sp004944
https://doi.org/10.1113/jphysiol.1953.sp004944
Autor:
J. R. Bendall
Publikováno v:
Journal of the Science of Food and Agriculture. 18:553-558
The elastin content of various muscles of beef animals has been measured by a technique designed to remove the last traces of collagen and myofibrillar proteins. Amino acid analysis of the elastin prepared in this way is almost identical with that of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a327a942a2f58eb4e997513f3a23d444
https://doi.org/10.1002/jsfa.2740181201
https://doi.org/10.1002/jsfa.2740181201