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Semimembranosus muscle structure

Known as: Semimembranosus muscle, m semimembranosus, Semimembranosus 
National Institutes of Health

Related topics

Related topics

4 relations

Broader (2)

Lower ExtremityPosterior muscle of thigh structure
Musculoskeletal System

Narrower (1)

Structure of tendon of semimembranosus

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2005
Highly Cited
2005
Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb.
Highly Cited
2004
Highly Cited
2004
Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.
Highly Cited
2003
Highly Cited
2003
Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy.
Parma hams at various processing stages were investigated by surface autofluorescence spectroscopy. Fluorescence "landscapes" of… 
Highly Cited
2002
Highly Cited
2002
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress.
Highly Cited
2002
Highly Cited
2002
Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C.
Highly Cited
1997
Highly Cited
1997
The hydrodyne: a new process to improve beef tenderness.
The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of… 
Highly Cited
1996
Highly Cited
1996
Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calves.
Twenty-week-old Friesian-Holstein calves were used to assess the influences of the duration of feed withdrawal before transport… 
Highly Cited
1991
Highly Cited
1991
Effects of calcium chloride injection and hot boning on the tenderness of round muscles.
Two experiments were conducted to determine the effect of CaCl2 injection on round muscles obtained from Bos indicus bulls and… 
1991
1991
The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem.
Highly Cited
1986
Highly Cited
1986
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation.
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