Cell surface charge characteristics and their relationship to bacterial attachment to meat surfaces = Les caractéristiques de la charge à la surface des cellules et corrélation avec la fixation des bactéries à la surface des viandesDICKSON, J. S; KOOHMARAIE, M.Applied and environmental microbiology (Print). 1989, Vol 55, Num 4, pp 832-836, issn 0099-2240Article

STORAGE AND DISPLAY-LIFE CHARACTERISTICS OF BEER AS AFFECTED BY PRERIGOR PRESSURIZATION = INFLUENCE D'UN TRAITEMENT SOUS PRESSION PRERIGOR SUR LES CARACTERISTIQUES AU STOCKAGE ET LA DUREE DE CONSERVATION A L'ETALAGE DE LA VIANDE DE BOEUFKOOHMARAIE M; KENNICK WH; ELGASIM EA et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 10; PP. 878-882; BIBL. 24 REF.; 1 FIG./5 TABL.Article

Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activityWHIPPLE, G; KOOHMARAIE, M.Meat science. 1993, Vol 33, Num 2, pp 265-275, issn 0309-1740Article

Effects on lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysisWHIPPLE, G; KOOHMARAIE, M.Journal of animal science. 1992, Vol 70, Num 3, pp 798-804, issn 0021-8812Article

Effect of calcium chloride infusion on the tenderness of lambs fed a β-adrenergic agonistKOOHMARAIE, M; SHACKELFORD, S. D.Journal of animal science. 1991, Vol 69, Num 6, pp 2463-2471, issn 0021-8812, 9 p.Article

Comparisons of four methods for quantification of lysosomal cysteine proteinase activitiesKOOHMARAIE, M; KRETCHMAR, D. H.Journal of animal science. 1990, Vol 68, Num 8, pp 2362-2370, issn 0021-8812, 9 p.Article

Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storageGEESINK, G. H; KOOHMARAIE, M.Journal of animal science. 1999, Vol 77, Num 6, pp 1490-1501, issn 0021-8812Article

Effect of time of sampling postmortem on myofibril fragmentation index of meatCROUSE, J. D; KOOHMARAIE, M.Journal of food science. 1990, Vol 55, Num 1, issn 0022-1147, 254,256 [2 p.]Article

EFFECT OF PRERIGOR PRESSURIZATION ON BOVINE LYSOSOMAL ENZYME ACTIVITY = EFFET DU TRAITEMENT SOUS PRESSION, PRERIGOR, SUR L'ACTIVITE DES ENZYMES DU LYSOSOME BOVINELGASIM EA; KENNICK WH; ANGLEMIER AF et al.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 91-97; BIBL. 28 REF.; 4 FIG./1 TABL.Article

A RESEARCH NOTE. EFFECT OF PRERIGOR PRESSURIZATION ON THE RETAIL CHARACTERISTICS OF BEEF = NOTE DE RECHERCHE. EFFET DU TRAITEMENT SOUS PRESSION, PRERIGOR, SUR LES CARACTERISTIQUES DE LA VIANDE DE BOEUF VENDUE AU DETAILKOOHMARAIE M; KENNICK WH; ELGASIM EA et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 998-999; BIBL. 20 REF.; 2 TABL.Article

Effect of extraction buffer on estimating calpain and calpastatin activity in postmortem ovine muscleVEISETH, E; KOOHMARAIE, M.Meat science. 2001, Vol 57, Num 3, pp 325-329, issn 0309-1740Article

Ionic strength-induced inactivation of μ-calpain in postmortem muscleGEESINK, G. H; KOOHMARAIE, M.Journal of animal science. 2000, Vol 78, Num 9, pp 2336-2343, issn 0021-8812Article

The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas majorWHEELER, T. L; KOOHMARAIE, M.Journal of animal science. 1999, Vol 77, Num 9, pp 2444-2451, issn 0021-8812Article

A rapid method for quantification of calpain and calpastatin activities in muscleGEESINK, G. H; KOOHMARAIE, M.Journal of animal science. 1999, Vol 77, Num 12, pp 3225-3229, issn 0021-8812Article

Effect of calpastatin on degradation of myofibrillar proteins by μ-calpain under postmortem conditionsGEESINK, G. H; KOOHMARAIE, M.Journal of animal science. 1999, Vol 77, Num 10, pp 2685-2692, issn 0021-8812Article

Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimusTAYLOR, R. G; KOOHMARAIE, M.Journal of animal science. 1998, Vol 76, Num 11, pp 2811-2817, issn 0021-8812Article

A modified procedure for simultaneous extraction and subsequent assay of calcium-dependent and lysosomal protease systems from a skeletal muscle biopsyWHEELER, T. L; KOOHMARAIE, M.Journal of animal science. 1991, Vol 69, Num 4, pp 1559-1565, issn 0021-8812, 7 p.Article

Calpain 3/p94 is not involved in postmortem proteolysisGEESINK, G. H; TAYLOR, R. G; KOOHMARAIE, M et al.Journal of animal science. 2005, Vol 83, Num 7, pp 1646-1652, issn 0021-8812, 7 p.Article

Technical note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tendernessSHACKELFORD, S. D; WHEELER, T. L; KOOHMARAIE, M et al.Journal of animal science. 2004, Vol 82, Num 1, pp 238-241, issn 0021-8812, 4 p.Article

The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tendernessWHEELER, T. L; SHACKELFORD, S. D; KOOHMARAIE, M et al.Journal of animal science. 2004, Vol 82, Num 2, pp 557-562, issn 0021-8812, 6 p.Article

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork musclesWHEELER, T. L; SHACKELFORD, S. D; KOOHMARAIE, M et al.Journal of animal science. 2000, Vol 78, Num 4, pp 958-965, issn 0021-8812Article

Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femorisWHEELER, T. L; SHACKELFORD, S. D; KOOHMARAIE, M et al.Journal of animal science. 2000, Vol 78, Num 11, pp 2856-2861, issn 0021-8812Article

Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef pattiesWHEELER, T. L; SHACKELFORD, S. D; KOOHMARAIE, M et al.Journal of animal science. 1999, Vol 77, Num 12, pp 3219-3224, issn 0021-8812Article

Tenderness classification of beef : II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditionsSHACKELFORD, S. D; WHEELER, T. L; KOOHMARAIE, M et al.Journal of animal science. 1999, Vol 77, Num 6, pp 1474-1481, issn 0021-8812Article

Tenderness classification of beef : IV. Effect of USDA quality grade on the palatability of tender beef longissimus when cooked well doneWHEELER, T. L; SHACKELFORD, S. D; KOOHMARAIE, M et al.Journal of animal science. 1999, Vol 77, Num 4, pp 882-888, issn 0021-8812Article