Results 151 to 160 of about 7,273 (183)
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Electromyographic activity of the longissimus dorsi muscles in horses during trotting on a treadmill
American Journal of Veterinary Research, 2004Abstract Objective—To use electromyography (EMG) to measure physiologic activity of the longissimus dorsi muscles of horses during trotting on a treadmill. Animals—15 adult horses (5 to 20 years old that weighed 450 to 700 kg) that did not have clinical signs of back pain. Procedure—Data were recorded for each horse during
Theresia F, Licka +2 more
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Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork
Meat Science, 1981The decrease in toughness of M. longissimus dorsi with storage time at 1°C was effectively described by an exponential decay equation. The average rate constant for beef, veal and rabbit was 0·17 whilst that for lamb was 0·21 and that for pork, 0·40 days(-1).
E, Dransfield, R C, Jones, H J, Macfie
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Deformation during curing of the longissimus dorsi muscle of the pig
The Journal of Agricultural Science, 1958In pig progeny testing and in bacon carcass competitions some of the marks are awarded on the basis of measurements taken on the intact sides. These measurements help in assessing the value of the side, but to obtain a more complete picture of the amount of fat and to assess the size and shape of the longissimus dorsi muscle, another important point ...
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Changes in colour of beef m. longissimus dorsi muscle during ageing
Meat Science, 1996The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (⩽4 mm or 7-8 mm) on the colour parameters of beef m. longissimus dorsi muscle were assessed during ageing. The m. longissimus dorsi muscle was aged on the carcass or in vacuum packaging.
K, Boakye, G S, Mittal
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Water distribution in porcine M. longissimus dorsi in relation to sensory properties
Meat Science, 1986The water distribution in M. longissimus dorsi (LD) from purebred Hampshire and Swedish Yorkshire pigs was recorded by proton-pulse-NMR. Three domains of water were seen with this type of method, designated as free, extracellular and intracellular water, respectively. The relative proton population for the free water increased from 1·8% in raw, to 3·3%
S, Fjelkner-Modig, E, Tornberg
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An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi
Biochimie, 1993Using a rapid FPLC procedure for the separation of calpain I, calpain II and the inhibitor calpastatin from pork meat, results of proteolytic and inhibitory activity were obtained. Duplicate measurements showed variation coefficients less than 0.13. Compared to others we found lower calpain I activity 1 h post-mortem. Three groups of pigs were randomly
P, Iversen +4 more
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LYSOSOMAL‐TYPE ENZYMES IN BEEF LONGISSIMUS DORSI MUSCLE
Journal of Food Science, 1970SUMMARY Biochemical evidence for the presence of lysosomes in bovine longissimus dorsi muscle has been presented. Comparisons of enzymatic activities among lysosomal fractions from rat liver, bovine liver and bovine I. dorsi muscle indicate that there are specific as well as organic differences with respect to the activities of some ...
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The Anatomy and Function of the equine thoracolumbar Longissimus dorsi muscle
2010The aim of this thesis was to evaluate the structure and function of the largest muscle of the equine back, the Longissimus dorsi muscle (LD) and investigate the usefulness of ultrasonography in determining LD architecture in live horses. Dissection of clinically normal horse and pony cadaver backs demonstrated the complex architecture of this muscle ...
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Variability of Muscle Fiber Size in Bovine Longissimus Dorsi
Journal of Animal Science, 1965L A, SWANSON, E A, KLINE, D E, GOLL
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