Lista de obras - Per Ertbjerg - Dominio Público Uruguay

A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

artículo científico publicado en 2003

Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat

artículo científico publicado en 2005

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation

artículo científico publicado en 2009

An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi

artículo científico publicado en 1993

Calcium content and respiratory control index of isolated skeletal muscle mitochondria: effects of different isolation media.

artículo científico publicado en 1996

Calcium content and respiratory control index of skeletal muscle mitochondria during exercise and recovery

artículo científico publicado en 1996

Changes in the muscle proteome after compensatory growth in pigs.

artículo científico publicado en 2006

Characterization of ligand binding to acyl-CoA-binding protein ⬇️

artículo científico publicado el 1 de marzo de 1993

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle

scientific article published on 01 September 1999

Compensatory growth improves meat tenderness in gilts but not in barrows

artículo científico publicado en 2004

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

artículo científico publicado en 2008

Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle.

artículo científico publicado en 2010

Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality

artículo científico publicado en 2002

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

artículo científico publicado en 2015

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

artículo científico publicado en 2016

Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork

scientific article published on 09 January 2011

Effect of proteolytic enzyme activity and heating on the mechanical properties of bovine single muscle fibres

scientific article published on 01 February 2004

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

scientific article published on 17 July 2018

Effects of protein oxidation on the texture and water-holding of meat: a review

scientific article published on 10 September 2018

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef

artículo científico publicado en 2011

Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activity

artículo científico publicado en 1999

Epinephrine upregulates calpain activity in cultured C2C12 muscle cells.

artículo científico publicado en 2000

Evidence for post-mortem m-calpain autolysis in porcine muscle

scientific article published on 26 March 2008

Evolution of proteolytic indicators during storage of broiler wooden breast meat

artículo científico publicado en 2017

Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

artículo científico publicado en 2008

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

artículo científico publicado en 2012

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain

artículo científico publicado en 2007

Influence of early pH decline on calpain activity in porcine muscle

artículo científico publicado en 2009

Influence of vitamins A, D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems.

artículo científico publicado en 2011

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

article

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

article by P. Albertí et al published March 2008 in Livestock Science

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

artículo científico publicado en 2018

Mechanical properties of type I and type IIB single porcine muscle fibres

scientific article published on 04 April 2006

Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration

scientific article published on 06 November 2019

Muscle structure, sarcomere length and influences on meat quality: A review

artículo científico publicado en 2017

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef.

artículo científico publicado en 2017

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding.

artículo científico publicado en 2017

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

artículo científico publicado en 2015

Novel method for determination of myofibril fragmentation post-mortem

artículo científico publicado en 2006

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

artículo científico publicado en 2019

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

artículo científico publicado en 2016

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

artículo científico publicado en 2019

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

artículo científico publicado en 2010

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.

artículo científico publicado en 2012

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

artículo científico publicado en 2015

Relationship between proteolysis and water-holding of myofibrils

artículo científico publicado en 2017

Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

artículo científico publicado en 2017

Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1

artículo científico publicado en 2014

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle ⬇️

artículo científico publicado el 14 de diciembre de 2011

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

artículo científico publicado en 2018

Lista de obras de Per Ertbjerg

A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation

An FPLC method for determination of calpains and calpastatin in porcine m longissimus dorsi

Calcium content and respiratory control index of isolated skeletal muscle mitochondria: effects of different isolation media.

Calcium content and respiratory control index of skeletal muscle mitochondria during exercise and recovery

Changes in the muscle proteome after compensatory growth in pigs.

Characterization of ligand binding to acyl-CoA-binding protein ⬇️

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle

Compensatory growth improves meat tenderness in gilts but not in barrows

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle.

Dietary-induced changes of muscle growth rate in pigs: effects on in vivo and postmortem muscle proteolysis and meat quality

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork

Effect of proteolytic enzyme activity and heating on the mechanical properties of bovine single muscle fibres

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

Effects of protein oxidation on the texture and water-holding of meat: a review

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef

Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activity

Epinephrine upregulates calpain activity in cultured C2C12 muscle cells.

Evidence for post-mortem m-calpain autolysis in porcine muscle

Evolution of proteolytic indicators during storage of broiler wooden breast meat

Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain

Influence of early pH decline on calpain activity in porcine muscle

Influence of vitamins A, D3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems.

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Mechanical properties of type I and type IIB single porcine muscle fibres

Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration

Muscle structure, sarcomere length and influences on meat quality: A review

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef.

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding.

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

Novel method for determination of myofibril fragmentation post-mortem

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

Relationship between proteolysis and water-holding of myofibrils

Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle ⬇️

Unsaturated fat fraction from lard increases the oxidative stability of minced pork