Results 181 to 190 of about 22,577 (225)
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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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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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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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A Geometric Model of Marbling in Beef Longissimus Dorsi
Transactions of the ASAE, 1992The Boolean random set model with isotropic, convex primary grain was investigated as a means of describing the spatial distribution of fat in beef longissimus dorsi. Estimates of contact distribution functions (CDF) for 10 images were compared to theoretical values.
null T. P. McDonald, null Y. R. Chen
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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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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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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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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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Post-mortem glycolysis in rabbit Longissimus dorsi muscles following electrical stimulation
Meat Science, 1985The effects of both high voltage and low voltage electrical stimulation were studied in rabbit Longissimus dorsi muscles. The rate of fall of pH as well as the activities of phosphorylase a, phosphorylase kinase, and phosphorylase phosphatase were measured.
D J, Horgan, R, Kuypers
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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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