(Q50500429)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

0 references

T M Ngapo

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

P Berge

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J Culioli

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

E Dransfield

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

S De Smet

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

E Claeys

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 May 2002

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

12

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

61

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

91-102

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight.

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Meat tenderness: distribution of molecular species of collagen in bovine muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophy

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Quantitation of hydroxypyridinium crosslinks in collagen by high-performance liquid chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Molecular definition of an allelic series of mutations disrupting the myostatin function and causing double-muscling in cattle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

The relationship between animal age and the thermal stability and cross-link content of collagen from five goat muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Enzymatic and nonenzymatic cross-linking of collagen and elastin

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Factors associated with tenderness in young beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900169-3

7 January 2021

10.1016/S0309-1740(01)00169-3

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference