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Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef.
Meat Sci. 2023 Nov;205:109321. doi: 10.1016/j.meatsci.2023.109321. Epub 2023 Aug 25.
Meat Sci. 2023.
PMID: 37643525
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness.
Koulicoff LA, Chun CKY, Hammond PA, Jeneske H, Magnin-Bissel G, O'Quinn TG, Zumbaugh MD, Chao MD.
Koulicoff LA, et al. Among authors: jeneske h.
Meat Sci. 2023 Jul;201:109172. doi: 10.1016/j.meatsci.2023.109172. Epub 2023 Mar 28.
Meat Sci. 2023.
PMID: 37003165
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Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts.
Jeneske HJ, Chun CKY, Koulicoff LA, Hene SR, Vipham J, O'Quinn TG, Zumbaugh MD, Chao MD.
Jeneske HJ, et al.
Meat Sci. 2024 Jul;213:109513. doi: 10.1016/j.meatsci.2024.109513. Epub 2024 Apr 9.
Meat Sci. 2024.
PMID: 38608338
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