Bruce HL - Search Results

1

Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle.

Roy BC, Das C, Aalhus JL, Bruce HL. Roy BC, et al. Among authors: bruce hl. Meat Sci. 2021 Mar;173:108375. doi: 10.1016/j.meatsci.2020.108375. Epub 2020 Nov 19. Meat Sci. 2021. PMID: 33248740

2

Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef.

Girard I, Bruce HL, Basarab JA, Larsen IL, Aalhus JL. Girard I, et al. Among authors: bruce hl. Meat Sci. 2012 Dec;92(4):775-82. doi: 10.1016/j.meatsci.2012.06.037. Epub 2012 Jul 2. Meat Sci. 2012. PMID: 22842042

3

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.

Omana DA, Goddard E, Plastow GS, Janz J, Ma L, Anders S, Moore SS, Bruce HL. Omana DA, et al. Among authors: bruce hl. Meat Sci. 2014 Jan;96(1):315-20. doi: 10.1016/j.meatsci.2013.07.011. Epub 2013 Jul 16. Meat Sci. 2014. PMID: 23927920

4

The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.

Holdstock J, Aalhus JL, Uttaro BA, López-Campos O, Larsen IL, Bruce HL. Holdstock J, et al. Among authors: bruce hl. Meat Sci. 2014 Dec;98(4):842-9. doi: 10.1016/j.meatsci.2014.07.029. Epub 2014 Aug 5. Meat Sci. 2014. PMID: 25173716

5

Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants.

Roy BC, Sedgewick G, Aalhus JL, Basarab JA, Bruce HL. Roy BC, et al. Among authors: bruce hl. Meat Sci. 2015 Dec;110:109-17. doi: 10.1016/j.meatsci.2015.07.008. Epub 2015 Jul 11. Meat Sci. 2015. PMID: 26204231

6

Relationship between phenotype, carcass characteristics and the incidence of dark cutting in heifers.

Mahmood S, Basarab JA, Dixon WT, Bruce HL. Mahmood S, et al. Among authors: bruce hl. Meat Sci. 2016 Nov;121:261-271. doi: 10.1016/j.meatsci.2016.06.020. Epub 2016 Jun 18. Meat Sci. 2016. PMID: 27376250

7

Understanding the quality of typical and atypical dark cutting beef from heifers and steers.

Mahmood S, Roy BC, Larsen IL, Aalhus JL, Dixon WT, Bruce HL. Mahmood S, et al. Among authors: bruce hl. Meat Sci. 2017 Nov;133:75-85. doi: 10.1016/j.meatsci.2017.06.010. Epub 2017 Jun 17. Meat Sci. 2017. PMID: 28651072

8

Removing Cross-Linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent Hens.

Hong H, Chaplot S, Chalamaiah M, Roy BC, Bruce HL, Wu J. Hong H, et al. Among authors: bruce hl. J Agric Food Chem. 2017 Aug 30;65(34):7491-7499. doi: 10.1021/acs.jafc.7b02319. Epub 2017 Aug 15. J Agric Food Chem. 2017. PMID: 28745049

9

Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses.

Mahmood S, Turchinsky N, Paradis F, Dixon WT, Bruce HL. Mahmood S, et al. Among authors: bruce hl. Meat Sci. 2018 Mar;137:47-57. doi: 10.1016/j.meatsci.2017.11.014. Epub 2017 Nov 10. Meat Sci. 2018. PMID: 29154218

10

Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hens.

Hong H, Roy BC, Chalamaiah M, Bruce HL, Wu J. Hong H, et al. Among authors: bruce hl. Food Chem. 2018 Aug 30;258:174-180. doi: 10.1016/j.foodchem.2018.03.036. Epub 2018 Mar 9. Food Chem. 2018. PMID: 29655720

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