Solved Several (Meat Science)

[Opacus]

(1)
Carlos Hernan Herrera-Mendez, Samira Becila, Abdelghani Boudjellal, Ahmed Ouali
Meat ageing: Reconsideration of the current concept
Trends in Food Science & Technology
Volume 17, Issue 8, August 2006, Pages 394-405
DOI: https://doi.org/10.1016/j.tifs.2006.01.011
http://www.sciencedirect.com/science/article/pii/S0924224406000380

(2)
Ahmed Ouali, Carlos Hernan Herrera-Mendez, Gerald Coulis, Samira Becila, Abdelghani Boudjellal, Laurent Aubry, Miguel Angel Sentandreu
Revisiting the conversion of muscle into meat and the underlying mechanisms
Meat Science
Volume 74, Issue 1, September 2006, Pages 44-58
DOI: https://doi.org/10.1016/j.meatsci.2006.05.010
http://www.sciencedirect.com/science/article/pii/S0309174006001653?via=ihub

(3)
Amie J. Dirks, Tim Hofer, Emanuele Marzetti, Marco Pahor, Christiaan Leeuwenburgh
Mitochondrial DNA mutations, energy metabolism and apoptosis in aging muscle
Ageing Research Reviews
Volume 5, Issue 2, May 2006, Pages 179-195
DOI: https://doi.org/10.1016/j.arr.2006.03.002
http://www.sciencedirect.com/science/article/pii/S1568163706000328?via=ihub

(4)
Kevin K.W Wang
Calpain and caspase: can you tell the difference?
Trends in Neurosciences
Volume 23, Issue 1, 1 January 2000, Pages 20-26
DOI: https://doi.org/10.1016/S0166-2236(99)01479-4
http://www.cell.com/trends/neurosci...m/retrieve/pii/S0166223699014794?showall=true

(5)
Caroline M. Kemp, Tim Parr
Advances in apoptotic mediated proteolysis in meat tenderisation
Meat Science
Volume 92, Issue 3, November 2012, Pages 252-259
DOI: https://doi.org/10.1016/j.meatsci.2012.03.013
http://www.sciencedirect.com/science/article/pii/S0309174012001076?via=ihub

(6)
D. Lomiwes, M.M. Farouk, D.A. Frost, P.M. Dobbie, O.A. Young
Small heat shock proteins and toughness in intermediate pHu beef
Meat Science
Volume 95, Issue 3, November 2013, Pages 472-479
DOI: https://doi.org/10.1016/j.meatsci.2013.05.022
http://www.sciencedirect.com/science/article/pii/S0309174013002167?via=ihub

(7)
Prabhu Balan, Yuan H. Brad Kim, Rosanne Blijenbur
Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation
Meat Science
Volume 97, Issue 2, June 2014, Pages 220-222
DOI: https://doi.org/10.1016/j.meatsci.2014.01.019
http://www.sciencedirect.com/science/article/pii/S030917401400028X?via=ihub

(8)
D.J. Pulford, P. Dobbie, S. Fraga Vazquez, E. Fraser-Smith, D.A. Frost, C.A. Morris
Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels
Meat Science
Volume 83, Issue 1, September 2009, Pages 1-9
DOI: https://doi.org/10.1016/j.meatsci.2008.11.008
http://www.sciencedirect.com/science/article/pii/S0309174008003719?via=ihub


Thanks in advance!!

 

[Vetaqua]

Solved -> PM!