Small heat shock proteins and toughness in intermediate pHu beef

Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 644 citations

Animal Physiology, Muscle Function, Body Composition +11

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 617 citations

Mechanobiology, Axial Skeleton, Degenerative Spine +15

Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

E. Huff‐Lonergan, Takeshi Mitsuhashi, Dirk Douglas Beekman et al. · Journal of Animal Science · 1996 · 458 citations

Musculoskeletal Science, Muscle Function, Cytoskeleton +23

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 420 citations

Animal Physiology, Ultimate Ph, Pre‐slaughter Injections +10

Revisiting the conversion of muscle into meat and the underlying mechanisms

Ahmed Ouali, Carlos Hernán Herrera-Méndez, Gérald Coulis et al. · Meat Science · 2006 · 400 citations

Animal Physiology, Mechanobiology, Muscle Function +11