(Q36995579)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

review article

1 reference

title

New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

author

Elisabeth Huff-Lonergan

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

author name string

Lonergan SM

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

publication date

1 November 2007

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

Journal of Animal Breeding and Genetics

9 January 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

volume

124 Suppl 1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

page(s)

19-26

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

A review of the relationships of pH with physical aspects of pork quality

9 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

The effects of aging on moisture-enhanced pork loins

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Identification of a Mutation in Porcine Ryanodine Receptor Associated with Malignant Hyperthermia

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Influence of harvest processes on pork loin and ham quality.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Role of the calpain system in muscle growth

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

The role of integrin degradation in post-mortem drip loss in pork

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

The influence of pH and temperature on the properties of myosin

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

The influence of post-mortem conditions on the solubilities of muscle proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1439-0388.2007.00683.X

10.1111/J.1439-0388.2007.00683.X

21 January 2018

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:17988247%20AND%20SRC:MED&resulttype=core&format=json

9 January 2020

1 reference