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Critical Reviews in Food Science and Nutrition|May 17, 2023
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a reviewBimol C Roy, Heather L Bruce
Journal of Animal Science|April 6, 2019
MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness1,2Heather L Bruce, Bimol C Roy
Food Chemistry|March 5, 2021
Amylase enhances production of low molecular weight collagen peptides from the skin of spent hen, bovine, porcine, and tilapiaHui Hong, Hongbing Fan, Bimol C Roy, et al.
Meat Science|November 29, 2020
Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattleBimol C Roy, Chamali Das, Jennifer L Aalhus, et al.
Food Chemistry|April 16, 2018
Pretreatment with formic acid enhances the production of small peptides from highly cross-linked collagen of spent hensHui Hong, Bimol C Roy, Meram Chalamaiah, et al.
Meat Science|August 25, 2018
Role of myofibers, perimysium and adipocytes in horse meat toughnessBimol C Roy, Brian Walker, Mohammad M Rahman, et al.
Meat Science|May 22, 2022
Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracisHeather L Bruce, Maidah Khaliq, Jose Puente, et al.
Food Chemistry|April 7, 2023
Effects of alternating electric field during freezing and thawing on beef qualityGuangyu Wu, Chuan Yang, Heather L Bruce, et al.
Food Chemistry|December 28, 2022
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristicsGuangyu Wu, Chuan Yang, Heather L Bruce, et al.
Journal of Agricultural and Food Chemistry|July 27, 2017
Removing Cross-Linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent HensHui Hong, Shreyak Chaplot, Meram Chalamaiah, et al.
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