B. Grześ

Changes in proteins and tenderness of meat from young bulls of four breeds at three ages over 10 days of cold storage.

Agnieszka Iwanowska, Ewa Iwańska, B. Grześ et al. · Animal Science Papers and Reports · 2010 · 22 citations

Muscle Tissue, Young Bulls, Pathology +20

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

Beata Mikołajczak, Ewa Iwańska, Anita Spychaj et al. · Meat Science · 2019 · 20 citations

Animal Physiology, Animal Science, Veterinary Science +7

Muscle proteins and their changes in the process of meat tenderization

E. Pośpiech, B. Grześ, A. Łyczyński et al. · Animal Science Papers and Reports. Supplement · 2003 · 18 citations

Animal Physiology, Muscle Function, Health Sciences +8

Impact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) on the proteolysis process and meat tenderness of young cattle

Agnieszka Iwanowska, B. Grześ, Beata Mikołajczak et al. · Molecular Biology Reports · 2010 · 14 citations · Full text

Mhc Polymorphism, Muscle Function, Genetics +19

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

Jerzy Stangierski, Jan Zabielski, B. Grześ · European Food Research and Technology · 2013 · 12 citations · Full text

Engineering, Food Biophysics, Myosin Band +23