Concepedia

The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles

Awis Qurni Sazili, Tim Parr, P.L. Sensky, Simon W. Jones, R.G. Bardsley, P. J. Buttery

Meat Science · 2004 · 96 citations · 30 references

DOI

Concepts

References

30

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: procedure and some applications.

Harry Towbin, T. Staehelin, J. Gordon · Proceedings of the National Academy of Sciences · 1979 · 53.8K citations · Full text

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THREE "MYOSIN ADENOSINE TRIPHOSPHATASE" SYSTEMS: THE NATURE OF THEIR pH LABILITY AND SULFHYDRYL DEPENDENCE

Michael H. Brooke, Kenneth K. Kaiser · Journal of Histochemistry & Cytochemistry · 1970 · 1.1K citations

, , +11

Muscle fibre type and meat quality

R.E. Klont, L. Brocks, G. Eikelenboom · Meat Science · 1998 · 376 citations

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Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle.

G. Whipple, M. Koohmaraie, Michael E. Dikeman et al. · Journal of Animal Science · 1990 · 359 citations

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