Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Mitochondrial calcium and postmortem muscle shortening

D R Buege, B B Marsh

    Biochemical and Biophysical Research Communications
    |July 22, 1975
    PubMed
    Summary

    No abstract available in PubMed .

    Related Experiment Videos

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Titin content of beef in relation to tenderness.

    Meat science·2011
    Same author

    Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrils.

    Meat science·2011
    Same author

    Low voltage electrical stimulation of lamb carcasses: effects on meat quality.

    Meat science·2011
    Same author

    Effects of early post-mortem pH and temperature on beef tenderness.

    Meat science·2011
    Same author

    Effects of low-frequency electrical stimulation on beef tenderness.

    Meat science·2011
    Same author

    Effects of early-postmortem glycolytic rate on beef tenderness.

    Meat science·2011