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For: Dransfield E, Lockyer D, Prabhakaran P. Changes in extensibility of raw beef muscle during storage. Meat Sci 1986;16:127-42. [DOI: 10.1016/0309-1740(86)90071-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/1985] [Indexed: 10/27/2022]
Number Cited by Other Article(s)
1
Swain M, Gigiel A, Limpens G. Textural effect of chilling hot Longissimus dorsi muscle with solid CO2. Meat Sci 1999;51:363-370. [DOI: 10.1016/s0309-1740(98)00135-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/1998] [Revised: 08/28/1998] [Accepted: 08/28/1998] [Indexed: 11/19/2022]
2
DRANSFIELD ERIC, LACOURT ANDRE, LACOURT PAULETTE. FIBRE FRACTURE OF BOVINE M. PECTORALIS PROFUNDUS MUSCLE COOKED PRE- AND POSTRIGOR. J Texture Stud 1995. [DOI: 10.1111/j.1745-4603.1995.tb00785.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
3
Lepetit J, Culioli J. Mechanical properties of meat. Meat Sci 1994;36:203-37. [DOI: 10.1016/0309-1740(94)90042-6] [Citation(s) in RCA: 125] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
4
Dransfield E, Wakefield DK, Parkman ID. Modelling post-mortem tenderisation—I: Texture of electrically stimulated and non-stimulated beef. Meat Sci 1992;31:57-73. [DOI: 10.1016/0309-1740(92)90072-c] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/1990] [Revised: 05/15/1991] [Accepted: 05/18/1991] [Indexed: 11/30/2022]
5
Etherington DJ, Taylor MA, Wakefield DK, Cousins A, Dransfield E. Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscle. Meat Sci 1990;28:99-109. [DOI: 10.1016/0309-1740(90)90034-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/1989] [Accepted: 10/18/1989] [Indexed: 10/27/2022]
6
Etherington DJ, Taylor MA, Dransfield E. Conditioning of meat from different species. Relationship between tenderising and the levels of cathepsin B, cathepsin L, calpain I, calpain II and β-glucuronidase. Meat Sci 1987;20:1-18. [DOI: 10.1016/0309-1740(87)90046-5] [Citation(s) in RCA: 83] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/1986] [Revised: 01/29/1987] [Accepted: 02/06/1987] [Indexed: 01/08/2023]
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