1 |
Hopkins, D. L. and Ferrier, G. R. (2000) The tenderness of lamb meat after low voltage stimulation under commercial conditions.Asian-Australasian Joumal of Animal Sciences, 13 Supplement July 2000 Vol B, 356-365
|
2 |
Hopkins, D. L. and Thompson, J. M. (2001) Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels. Meat Sci., 59, 199-209
DOI
ScienceOn
|
3 |
Hwang, I. H. and Thompson, J. M. (2001a) The effect of time and type of electrical stimulation on the calpain system and meattenderness in beef longissimus dorsi muscle. Meat Sci., 58, 135-144
DOI
ScienceOn
|
4 |
Hwang, I. H. and Thompson, J. M. (2001b) The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle. Meat Sci., 58, 167-174
DOI
ScienceOn
|
5 |
O'Halloran, J. M., Ferguson, D. M., Egan, A. F. and Hwang, I.H. (1999) Effects of electrical stimulation and chilling rate on lysosomal enzyme activities in beef. In Proceedings 45th International Congress of Meat Science and Technology, Yokohama, Japan. pp. 292-293
|
6 |
Purslow, P. P. (1985) The physical basis of meat texture: observations on the fracture behaviour of cooked bovine. Meat Sci., 12, 39-60
DOI
ScienceOn
|
7 |
Rentschler, H. C. (1951) Apparatus and Method for the Tenderisation of Meat, U. S. Pat. 2,544,724
|
8 |
Savell, J. W., Dutson, T. R., Smith, G. C. and Carpenter, Z. L.(1978). Structural changes in electrically stimulated beef muscle. J. Food Sci., 43, 1606-1609
DOI
|
9 |
Westerbland, H. and Allen, D. G. (1991) Changes in myoplasmic calcium concentration during fatigue in single mouse muscle fibers. J. Generat Physiology. 98, 615-635
DOI
ScienceOn
|
10 |
Bendall, J. R. and Wismer-Pedersen, J. (1962) Some properties of the fibrillar proteins of normal and watery pork muscle. J. Food Sci., 27, 144-158
DOI
|
11 |
Claeys, E., Uytterhaegen, L., Demeyer, D. and DeSmet, S. (1994) Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis. In Proceedings 40th International Congress of Meat Science and Technology, The Hague, The Netherlands. pp. SIVB.09
|
12 |
Dransfield, E., Etherington, D. J. and Taylor, M. A. J. (1992) Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Sci., 31, 75-84
DOI
ScienceOn
|
13 |
Ducastaing, A., Valin, C., Schollmeyer, J. and Cross, R. (1985) Effects of electrical stimulation on postmortem changes in the activities of two Ca dependent neutral proteinases and their inhibitor in beef muscle. Meat Sci., 15, 193-202
DOI
ScienceOn
|
14 |
Uytterhaegen, L., Claeys, E. and Demeyer, D. (1992). The effect of electric stimulation on beef tenderness, Protease activity and myofibrillar protein fragmentation. Biochimie., 747, 275-281
|
15 |
Dutson, T. R., Yates, L. D., Smith, G. C., Carpenter, Z. L. and Hostetler, R. L. (1977) rigor onset before chilling. In Proceedings of the 30th Annual Reciprocal Meat Conference, Illinois, Chicago. pp 79-86
|
16 |
Hwang, I. H., Devine, C. and Hopkins, D. (2002b) The biochemical and physical effects of electrical stimulation on beef and sheep meat tendemess-a review. Meat Sci., In press
|
17 |
Pommier, S. A., Postes, L. M. and Butler, G. (1987) Effect of lowvoltage electrical stimulation on the distribution of Cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a com or barley diet. Meat Sci., 21, 203-218
DOI
ScienceOn
|
18 |
Ho, C. Y., Stromer, M. H., Rouse, G. and Robson, R. M. (1997) Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, tropomn-T, and muscle ultra-structure in Bos indicus crossbred cattle. J. Aniim. Sci., 75, 366-376
DOI
|
19 |
Devine, C. E. and Graafhuis, A. E. (1995) The basal tenderness of unaged lamb. Meat Sci., 39, 285-291
DOI
ScienceOn
|
20 |
Ho, C. Y., Stromer, M. H. and Robson R. M. (1996) Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin T degradation and ultrastmctural changes in bovine longissimus muscle. J. Anim. Sci., 74, 1563-1575
DOI
|
21 |
Stromer, M. H., Goll, D. E. and Roth, L. E. (1967) Morphology of rigor-shortened bovine muscle and the effect of trypsin on pre-and postrigor myofibrils. J. Cell Bio., 34, 431-445
DOI
ScienceOn
|
22 |
Davey, C. L. and Gilbert, K. V. (1966) Studies in meat tenderness II. Proteolysis and the aging of beef. J. Food Sci., 31, 135-140
DOI
|
23 |
Harris, P. V. and Shorthose, W. R. (1988) Meat texture. In: Developments in Meat Science-4. Lawrie, R., Elsevier Applied Science Publisher, London, pp. 245-296
|
24 |
Hopkins, D. L. and Thompson, J. M. (2002) Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and lamb meat. Australian J. Agric. Res., 53, 149-166
DOI
ScienceOn
|
25 |
Devine, C. E., Ellery, S. and Averill, S. (1984) Responses of different types of ox muscle to electrical stimulation. Meat Sci., 10, 35-51
DOI
ScienceOn
|
26 |
Rhee, M. S., Ryu, Y. C., Imm, J. Y. and Kim, B. C. (2000)Combination of low voltage electrical stimulation and early post-mortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo). Meat Sci., 55, 391-396
DOI
ScienceOn
|
27 |
George, A. R., Bendall, J. R. and Jones, R. C. (1980) The tenderising effect of electrical stimulation of beef carcasses. Meat Sci., 4, 51-68
DOI
ScienceOn
|
28 |
Devine, C. E. Wahlgren, N. M. and Tomberg. E. (1999) Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracis et lum-borum. Meat Sci., 51, 61-72
DOI
ScienceOn
|
29 |
Chrystall, B. B. and Hagyard, C. J. (1976) Electrical stimulation and lamb tenderness, New Zealand. J. Agric. Res., 19, 7-11
DOI
|
30 |
Geesink, G. H., van Laack, R. L., Bamier, V. M. H. and Smulders, F. J. M. (1994) Does electrical stimulation affect the speed of ageing or ageing response. Sciences Des Aliments., 14, 409-422
|
31 |
Rhee, M. S. and Kim, B. C. (2001) Effect of low voltageelectrical stimulation and temperature conditioning on postmortemchanges in glycolysis and calpains activities of Korean nativecattle (hanwoo). Meat Sci., 58, 231-237
DOI
ScienceOn
|
32 |
Carse, W. A. (1973) Meat quality and the acceleration of post -mortem glycolsis by electrical stimulation. J. Food Tech., 8, 163-166
DOI
|
33 |
Geesink, G. H., Mareko, M. H. D., Morton, J. D. and Bickerstaffe R. (2001) EfIects of stress and high voltage electrical stimulation on tenderness of lamb m. Longissimus. Meat Sci., 57, 265-271
DOI
ScienceOn
|
34 |
Marsh, B. B. (1985) Electrical stimulation research: Present concepts and future directions. In A. M. Pearson, and Dutson, T. R. (Eds.), Advances in Meat Research-Electrical stimulation. New York: Van Nostrand Reinhold Company. pp. 277-301
|
35 |
Marsh, B. B., Leet, N. G. and Dickson, M. R. (1974) The ultrastructure and tenderness of highly cold-shortened muscle. J. Food Tech., 9, 141-147
DOI
|
36 |
Boehm, M. L., Kendall, T. L., Thompson, V. F. and Goll, D. E. (1998) Changes in the calpains and calpastatin during postmortem storage of bovine muscle. J. Anim. Sci., 76, 2415-2423
DOI
|
37 |
Chrystall, B. B. and Devine, C. E. (1985) Electrical stimulation: Its early development in New Zealand. In A. M. Pearson, and T. R. Dutson (Eds.), Advances in Meat Research-Electrical stimulation. New York: Van Nostrand Reinhold Company Inc. pp. 73-90
|
38 |
Field, R. A. and Chang, Y. O. (1969) Free amino acids in bovine muscles and their relationship to tenderness. J. Food Sci., 34, 329-331
DOI
|
39 |
Davey, C. L. and Gilbert, K. V. (1974) The mechanism of cold-induced shortening in beef muscle. J. Food Tech., 9, 51-58
DOI
|
40 |
Fabiansson, S. and Libelius, R. (1985) Structural changes in beef longissimus dorsi induced by postmortem low voltage electrical stimulation. J. Food Sci., 50, 39-44
DOI
|
41 |
Takahashi, G., Wang, S. M. Lochner, J. V. and Marsh, B. B(1987) Effects of 2-Hz and 60-Hz stimulation on the microstructure of beef. Meat Sci., 19, 65-76
DOI
ScienceOn
|
42 |
Takahashi, G., Lochner, J. V. and Marsh, B. B. (1984) Effects of low-frequency electrical stimulation on beef tenderness. Meat Sci., 11, 207-226
DOI
ScienceOn
|
43 |
Hwang, I. H. and Thompson, J. M. (2002a) A technique to quantify the extent of postmortem degradation of meat ultrastructure. Journal of Asian Australisian Animal Science, 15, 111-116
DOI
|
44 |
Olson, D. G., Parrish, Jr F. C. and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci., 41, 1036-1041
DOI
|
45 |
Olson, D. G., Parrish, F. C. Jr., Dayton, W. R. and Goll, D. E. (1977) Effect of postmortem storage and calcium activated factor on myofibrillar proteins of bovine skeletal muscle. J. Food Sci., 42, 117-124
DOI
|