Zobrazeno 1 - 10
of 33
pro vyhledávání: '"P. L. Sensky"'
Publikováno v:
Meat Science. 84:248-256
One of the most common causes of unacceptability in meat quality is toughness. Toughness is attributed to a range of factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere. However, it is a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0a861433bcd7a4ce660e741d02bada7
https://doi.org/10.1016/j.meatsci.2009.06.008
https://doi.org/10.1016/j.meatsci.2009.06.008
Publikováno v:
Archives of Biochemistry and Biophysics. 427:8-15
Calpastatin is the specific endogenous inhibitor of calpain proteinase that is encoded by a single gene. Transient transfection assays in both a non-fusing skeletal muscle and non-muscle cell-line demonstrated that the putative porcine calpastatin pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8612e3d413970409e81cc1804880d2ad
https://doi.org/10.1016/j.abb.2004.04.001
https://doi.org/10.1016/j.abb.2004.04.001
Publikováno v:
Meat Science. 66:195-201
The present study was conducted to determine the effects of growth pattern on the calpain system and meat tenderization. Twenty-four Friesian calves were randomly allocated to three treatment groups: FAST (fast growth rate), SLOW (severely restricted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b64b73b0161d1149611d3ecd60cee77c
https://doi.org/10.1016/s0309-1740(03)00091-3
https://doi.org/10.1016/s0309-1740(03)00091-3
Publikováno v:
Proceedings of the British Society of Animal Science. 2001:239-242
In recent years there has been a shift in emphasis in livestock production away from increased muscle growth towards improved meat quality. The final eating quality of meat depends on a number of organoleptic properties including appearance, colour,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb039e09416ff8c2712d7bbd99cde758
https://doi.org/10.1017/s1752756200006177
https://doi.org/10.1017/s1752756200006177
Publikováno v:
Archives of Biochemistry and Biophysics. 374:299-305
beta-Adrenergic agonists induce muscle hypertrophy in mammalian species and alter the extractable activity of calpain proteinase and its specific endogenous inhibitor calpastatin. The effects on skeletal and cardiac muscle calpastatin of continuously
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db7f9409e861d5e4a00a34556f5b480e
https://doi.org/10.1006/abbi.1999.1601
https://doi.org/10.1006/abbi.1999.1601
Publikováno v:
Journal of Muscle Research and Cell Motility. 20:417-424
Members of the calpain proteinase family are present in all mammalian cells, although a novel calpain 94kDa isoform is found almost exclusively in skeletal muscle. p94 is difficult to purify from muscle and recombinant p94 autolyses rapidly when expr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4818fff1e3d1f85b1dacd1b4ffb126e
https://doi.org/10.1023/a:1005572125827
https://doi.org/10.1023/a:1005572125827
Publikováno v:
Journal of Endocrinology. 140:79-83
Continuous infusion of cortisol into adrenalectomized fetal sheep during the last 72 h of gestation (term=145 ± 2 days) produced a significant (P3) mean ± s.e.m. concentrations from 398 ± 65 to 1340 ± 238 ng/l. A concurrent decrease in plasma thy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61e1210b1df63caef695bef6a8c1d897
https://doi.org/10.1677/joe.0.1400079
https://doi.org/10.1677/joe.0.1400079
Publikováno v:
British Journal of Cancer
The perfusion characteristics of the P22 carcinosarcoma were investigated in tissue-isolated tumour preparations in the ovarian and inguinal fat pads of BD9 rats. Tumours were perfused with a physiological buffer of known viscosity and changes in per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2648d7c96e8033b2933c8576e3eb314
https://doi.org/10.1038/bjc.1993.247
https://doi.org/10.1038/bjc.1993.247
Publikováno v:
CABI Reviews. 2007
Meat quality is a generic term used to describe properties and perceptions of meat and is generally comprised of colour, flavour, texture, tenderness and juiciness. One of the most common causes of unacceptability in meat quality is toughness, with c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848c59db9037d4d13b5101286c6b3780
https://doi.org/10.1079/pavsnnr20072070
https://doi.org/10.1079/pavsnnr20072070
Autor:
Tim Parr, Awis Qurni Sazili, P. L. Sensky, Simon W. Jones, Ronald G. Bardsley, Peter J. Buttery
Publikováno v:
Meat science. 69(1)
The present study investigated the relationship between fibre type distribution and slow (MHC-s) and fast (MHC-f) myosin heavy chain content on calpastatin and meat tenderness in longissimus dorsi (LD), tensor fasciae latae (TFL), semitendinosus (ST)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3ad78d4935d06c434a5e59f41b218ca
https://pubmed.ncbi.nlm.nih.gov/22062635
https://pubmed.ncbi.nlm.nih.gov/22062635