Dobbie P - Search Results

1

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

Clerens S, Thomas A, Gathercole J, Plowman JE, Yu TY, Grosvenor AJ, Haines SR, Dobbie P, Taukiri K, Rosenvold K, Dyer JM, Deb-Choudhury S. Clerens S, et al. Among authors: dobbie p. Meat Sci. 2016 Nov;121:53-63. doi: 10.1016/j.meatsci.2016.05.014. Epub 2016 May 24. Meat Sci. 2016. PMID: 27262484

2

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.

Rosenvold K, North M, Devine C, Micklander E, Hansen P, Dobbie P, Wells R. Rosenvold K, et al. Among authors: dobbie p. Meat Sci. 2008 Jun;79(2):299-306. doi: 10.1016/j.meatsci.2007.10.002. Epub 2007 Oct 16. Meat Sci. 2008. PMID: 22062758

3

The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH.

Pulford DJ, Fraga Vazquez S, Frost DF, Fraser-Smith E, Dobbie P, Rosenvold K. Pulford DJ, et al. Among authors: dobbie p. Meat Sci. 2008 Aug;79(4):623-30. doi: 10.1016/j.meatsci.2007.10.027. Epub 2007 Oct 30. Meat Sci. 2008. PMID: 22063023

4

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality.

Sutherland MA, Worth GM, Stuart AD, Dobbie PM, Clerens S. Sutherland MA, et al. Among authors: dobbie pm. Animal. 2016 Aug;10(8):1360-7. doi: 10.1017/S1751731116000197. Epub 2016 Feb 26. Animal. 2016. PMID: 26915456 Free article.

5

The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.

Lomiwes D, Hurst SM, Dobbie P, Frost DA, Hurst RD, Young OA, Farouk MM. Lomiwes D, et al. Among authors: dobbie p. Meat Sci. 2014 Aug;97(4):548-57. doi: 10.1016/j.meatsci.2014.03.016. Epub 2014 Apr 4. Meat Sci. 2014. PMID: 24769876

6

Small heat shock proteins and toughness in intermediate pHu beef.

Lomiwes D, Farouk MM, Frost DA, Dobbie PM, Young OA. Lomiwes D, et al. Among authors: dobbie pm. Meat Sci. 2013 Nov;95(3):472-9. doi: 10.1016/j.meatsci.2013.05.022. Epub 2013 May 30. Meat Sci. 2013. PMID: 23793082

7

Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.

Pulford DJ, Dobbie P, Fraga Vazquez S, Fraser-Smith E, Frost DA, Morris CA. Pulford DJ, et al. Among authors: dobbie p. Meat Sci. 2009 Sep;83(1):1-9. doi: 10.1016/j.meatsci.2008.11.008. Epub 2008 Nov 17. Meat Sci. 2009. PMID: 20416615

8

Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness.

Wiklund E, Dobbie P, Stuart A, Littlejohn RP. Wiklund E, et al. Among authors: dobbie p. Meat Sci. 2010 Nov;86(3):720-7. doi: 10.1016/j.meatsci.2010.06.012. Epub 2010 Jun 18. Meat Sci. 2010. PMID: 20615618

9

Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscle.

Thomson BC, Dobbie PM, Singh K, Speck PA. Thomson BC, et al. Among authors: dobbie pm. Meat Sci. 1996 Nov;44(3):151-7. doi: 10.1016/s0309-1740(96)00081-2. Meat Sci. 1996. PMID: 22060825

10

Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise.

Simmons NJ, Young OA, Dobbie PM, Singh K, Thompson BC, Speck PA. Simmons NJ, et al. Among authors: dobbie pm. Meat Sci. 1997 Sep;47(1-2):135-46. doi: 10.1016/s0309-1740(97)00048-x. Meat Sci. 1997. PMID: 22062624

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