Rosenvold K - 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: rosenvold k. 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

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.

Wu G, Farouk MM, Clerens S, Rosenvold K. Wu G, et al. Among authors: rosenvold k. Meat Sci. 2014 Dec;98(4):637-45. doi: 10.1016/j.meatsci.2014.06.010. Epub 2014 Jun 20. Meat Sci. 2014. PMID: 25089788

3

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. 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

4

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: rosenvold k. 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

5

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

Warner RD, Jacob RH, Rosenvold K, Rochfort S, Trenerry C, Plozza T, McDonagh MB. Warner RD, et al. Among authors: rosenvold k. Meat Sci. 2015 Oct;108:155-64. doi: 10.1016/j.meatsci.2015.06.006. Epub 2015 Jun 11. Meat Sci. 2015. PMID: 26163181

6

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.

Kim YH, Stuart A, Nygaard G, Rosenvold K. Kim YH, et al. Among authors: rosenvold k. Meat Sci. 2012 May;91(1):62-8. doi: 10.1016/j.meatsci.2011.12.007. Epub 2011 Dec 14. Meat Sci. 2012. PMID: 22226363

7

Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy.

Reis MM, Rosenvold K. Reis MM, et al. Among authors: rosenvold k. Meat Sci. 2014 Feb;96(2 Pt A):862-9. doi: 10.1016/j.meatsci.2013.10.016. Epub 2013 Oct 18. Meat Sci. 2014. PMID: 24211544

8

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.

Kim YH, Stuart A, Black C, Rosenvold K. Kim YH, et al. Among authors: rosenvold k. Meat Sci. 2012 Apr;90(4):962-6. doi: 10.1016/j.meatsci.2011.11.040. Epub 2011 Dec 7. Meat Sci. 2012. PMID: 22189085

9

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle.

Kim YH, Frandsen M, Rosenvold K. Kim YH, et al. Among authors: rosenvold k. Meat Sci. 2011 Jul;88(3):332-7. doi: 10.1016/j.meatsci.2010.12.020. Epub 2010 Dec 21. Meat Sci. 2011. PMID: 21354715

10

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins.

Kim YH, Luc G, Rosenvold K. Kim YH, et al. Among authors: rosenvold k. Meat Sci. 2013 Oct;95(2):412-8. doi: 10.1016/j.meatsci.2013.05.017. Epub 2013 May 15. Meat Sci. 2013. PMID: 23747637

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