Search Results - "Purslow, P P"

The Structure and Role of Intramuscular Connective Tissue in Muscle Function by Purslow, Peter P.

“…Extracellular matrix (ECM) structures within skeletal muscle play an important, but under-appreciated, role in muscle development, function and adaptation…”
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High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour by Hughes, J., Clarke, F., Purslow, P., Warner, R.

“…Most studies have focused on myoglobin regarding meat colour development, with little focus on the contribution of muscle structure and light scattering. Our…”
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New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness by Purslow, Peter P

“…Intramuscular connective tissue (IMCT) forms a series of continuous networks integrating muscle fibers and fascicles into a whole organ. The contributions of…”
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Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings by Hughes, J., Clarke, F., Li, Y., Purslow, P., Warner, R.

“…Beef colour is essential to consumer acceptability with dark muscle colours being problematic. Dark meat has less light scattering but the mechanisms are…”
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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness by Hughes, J.M., Oiseth, S.K., Purslow, P.P., Warner, R.D.

“…The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which…”
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The structural basis of cooking loss in beef: Variations with temperature and ageing by Purslow, P.P., Oiseth, S., Hughes, J., Warner, R.D.

“…Meat loses fluid during cooking, resulting in textural changes and loss in cook yield. To understand the structural basis of cooking losses, this work used 10…”
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A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres by Hughes, J., Clarke, F., Purslow, P., Warner, R.

“…Beef meat colour is impacted by both myoglobin status and the light scattering properties of the muscle, and the specific causative scattering elements of the…”
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Muscle fascia and force transmission by Purslow, Peter P., PhD

“…Summary This paper reviews the major intramuscular extracellular matrix (IM-ECM) structures (endomysium, perimysium and epimysium) and their possible…”
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Bimodal collagen fibril diameter distributions direct age-related variations in tendon resilience and resistance to rupture by Goh, K L, Holmes, D F, Lu, Y, Purslow, P P, Kadler, K E, Bechet, D, Wess, T J

“…Scaling relationships have been formulated to investigate the influence of collagen fibril diameter (D) on age-related variations in the strain energy density…”
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Intramuscular connective tissue and its role in meat quality by Purslow, Peter P.

“…The amount, spatial distribution and composition of the connective tissue within muscle vary with muscle position in the carcase and with animal age. This has…”
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Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking by Latorre, María E., Palacio, María I., Velázquez, Diego E., Purslow, Peter P.

“…Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current work tested the hypothesis that LTLT cooking for periods of…”
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The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins by Kristensen, Lars, Purslow, Peter P.

“…The water-holding capacity (WHC) of pork decreases post-mortem but has been shown to increase during subsequent ageing. In order to test a hypothesis that…”
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Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts by Archile-Contreras, A.C., Purslow, P.P.

“…Oxidative stress in farm animals is an environmental/dietary factor that may contribute to the inconsistency in meat tenderness. This cell culture study…”
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Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed by Purslow, Peter P.

“…Variations in the quantity and thermal stability of collagen in intramuscular connective tissue (IMCT) play a role in variations in cooked meat tenderness…”
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MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue by Purslow, P. P, Archile-Contreras, A. C, Cha, M. C

“…Controlled reduction of the connective tissue contribution to cooked meat toughness is an objective that would have considerable financial impact in terms of…”
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The structure and functional significance of variations in the connective tissue within muscle by Purslow, Peter P

“…The amount of intramuscular connective tissue (IMCT) and its morphological distribution is highly variable between muscles of differing function. The…”
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Viscoelastic properties of collagen: synchrotron radiation investigations and structural model by Puxkandl, R., Zizak, I., Paris, O., Keckes, J., Tesch, W., Bernstorff, S., Purslow, P., Fratzl, P.

“…X–ray diffraction, it was possible to measure simultaneously the elongation of the collagen fibrils inside the tendon and of the tendon as a whole. The overall…”
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Age related compliance of the lamina cribrosa in human eyes by Albon, Julie, Purslow, Peter P, Karwatowski, Wojciech S S, Easty, David L

“…AIMS To investigate changes in the mechanical compliance of ex vivo human lamina cribrosa with age. METHODS A laser scanning confocal microscope was used to…”
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Disparity of dietary effects on collagen characteristics and toughness between two beef muscles by Archile-Contreras, A.C., Mandell, I.B., Purslow, P.P.

“…Manipulation of growth rate and/or diet has been shown to affect protein turnover and may be used to improve beef quality. This trial was conducted to evaluate…”
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As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision? by Purslow, Peter P.

“…An associate editor of the journal has experienced an increase in the number of received reviews where the comments to either the authors or to the editor do…”
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