Bruce HL - Search Results

1

Apoptosis and its role in postmortem meat tenderness: A comprehensive review.

Zhao Y, Xiang C, Roy BC, Bruce HL, Blecker C, Zhang Y, Liu C, Zhang D, Chen L, Huang C. Zhao Y, et al. Among authors: bruce hl. Meat Sci. 2025 Jan;219:109652. doi: 10.1016/j.meatsci.2024.109652. Epub 2024 Sep 8. Meat Sci. 2025. PMID: 39265386 Review.

2

Role of myofibers, perimysium and adipocytes in horse meat toughness.

Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L. Roy BC, et al. Among authors: bruce hl. Meat Sci. 2018 Dec;146:109-121. doi: 10.1016/j.meatsci.2018.08.005. Epub 2018 Aug 7. Meat Sci. 2018. PMID: 30142507

3

Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review.

Roy BC, Bruce HL. Roy BC, et al. Among authors: bruce hl. Crit Rev Food Sci Nutr. 2024;64(25):9280-9310. doi: 10.1080/10408398.2023.2211671. Epub 2023 May 17. Crit Rev Food Sci Nutr. 2024. PMID: 37194652 Review.

4

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

5

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

6

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness1,2.

Bruce HL, Roy BC. Bruce HL, et al. J Anim Sci. 2019 Apr 29;97(5):2270-2278. doi: 10.1093/jas/skz097. J Anim Sci. 2019. PMID: 30950490 Free PMC article. Review.

7

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

8

Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis.

Bruce HL, Khaliq M, Puente J, Samanta SS, Roy BC. Bruce HL, et al. Meat Sci. 2022 Sep;191:108848. doi: 10.1016/j.meatsci.2022.108848. Epub 2022 May 16. Meat Sci. 2022. PMID: 35598426

9

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage.

Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, Zhang D, Yang W, Hou C. Zhao Y, et al. Among authors: bruce hl. Food Sci Anim Resour. 2022 Sep;42(5):816-832. doi: 10.5851/kosfa.2022.e34. Epub 2022 Sep 1. Food Sci Anim Resour. 2022. PMID: 36133632 Free PMC article.

10

Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis.

Holdstock J, Aalhus JL, Uttaro B, Roy BC, Bruce HL. Holdstock J, et al. Among authors: bruce hl. Meat Sci. 2023 Jan;195:109003. doi: 10.1016/j.meatsci.2022.109003. Epub 2022 Oct 13. Meat Sci. 2023. PMID: 36334512

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