Results 171 to 180 of about 12,488 (219)
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Electromyographic activity of the longissimus dorsi muscles in horses when walking on a treadmill
Veterinary Journal, 2009The pattern of electromyographic activity of the equine long back muscle at the walk has not yet been reported. The aim of this study was to use surface electromyography to measure activity of the longissimus dorsi muscles of horses walking on a treadmill.
T Licka
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Post-mortem Changes in the Colour of Pig Longissimus Dorsi Muscle
Nature, 1963MANY reports have appeared in the literature during the past decade describing soft, pale and exudative musculature in pig carcases. The condition is called ‘muscle degeneration’5,6 and ‘watery pork’8 in Denmark, ‘la myopathie exsudative depigmentaire du pore’2 in France and ‘white muscle disease’ in Britain3,4. Recently, pale and exudative longissimus
J V, MCLOUGHLIN, G, GOLDSPINK
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Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii muscles
Meat Science, 1995Tenderisation of bovine Mm. longissimus dorsi and triceps brachii and factors impacting tenderisation were studied. Mm. longissimus dorsi and triceps brachii of 12 Friesian-Holstein cows (age 3-11 years; 212-349 kg carcass weight) were sampled at various times post mortem (p.m.) for determination of pH, temperature, fibre type and morphology ...
G H, Geesink +3 more
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Elastin in bovine Semitendinosus and Longissimus dorsi muscles
Meat Science, 1986The structural organization of elastin present in bovine semitendinosus and longissimus dorsi muscles was examined using light and scanning electron microscopy. Qualitatively, both muscles were found to have the same organization of the two structural forms of elastin present.
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Fatty acid-binding protein in bovine Longissimus dorsi muscle
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1993Experiments were conducted to purify and obtain amino acid sequence data for fatty acid-binding protein from bovine longissimus dorsi muscle. 1. Separation of sarcoplasmic proteins by fractionation on Sephadex and DEAE cellulose columns indicated that a low abundance fatty acid-binding protein exists in bovine l. dorsi muscle. 2.
K K, Moore +3 more
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Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle
Meat Science, 1999Reduction of metmyoglobin by metmyoglobin reductase extracted from porcine m. longissimus dorsi was found to depend on the presence of NADH and to a lesser degree on the presence of an electron transfer mediator (ferrocyanide). The porcine metmyoglobin reductase was found to reduce equine metmyoglobin and metmyoglobin isolated from pigs hearts using a ...
Mikkelsen, A. +2 more
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Procedure for determination of glycolytic potential in porcine m. longissimus dorsi
Meat Science, 1999The aim of this work was primarily to work out a procedure for removal of samples from LD for determination of glycolytic potential in connection with experiments at commercial abattoirs and secondly to determine the correlation between glycolytic potential and ultimate-pH in Danish pigs. Samples of LD were taken immediately after exsanguination and 30
Maribo, H. +2 more
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Drip loss sampling in porcine m. longissimus dorsi
Meat Science, 2003The effect of the sampling position is investigated when measuring drip loss in porcine longissimus dorsi muscle. Measuring in biological tissue often includes an assumption of homogeneity of the muscle under investigation, an assumption that only applies to a certain extent.
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Cold-shortening toughness in excised pork M. Longissimus dorsi
Meat Science, 1985Excised pork M. Longissimus dorsi from six Large White Cross pigs were subjected to a range of chilling rates using temperatures between 20°C and -20°C. Onset of rigor at 20°C varied from 3 to 7.5 h between animals and rigor was complete in 6.5 to 15 h.
E, Dransfield, D K, Lockyer
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Recommended terminology for the muscle commonly designated ‘longissimus dorsi’
Meat Science, 1990Musculus longissimus of the erector spinae is frequently used by meat scientists because of its relative mass, its commercial importance and its variability in quality. Its designation has fluctuated considerably due to confusion over interpretation of accepted anatomical guidelines, some of which have been altered to improve precision.
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