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Structure of psoas major muscle

Known as: Psoas Magnus, Musculus psoas major, Psoas major 
National Institutes of Health

Related topics

Related topics

7 relations
Abdominal CavityL2 innervationMusculoskeletal SystemPsoas fascia

Broader (2)

Posterior abdominal wallPrevertebral muscle

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2017
Highly Cited
2017
A radiologic and anatomic assessment of injectate spread following transmuscular quadratus lumborum block in cadavers
We performed bilateral transmuscular quadratus lumborum blocks in six cadavers using iodinated contrast and methylene blue… 
Highly Cited
2006
Highly Cited
2006
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.
Highly Cited
2004
Highly Cited
2004
Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
The objective of this study was to determine whether differences in pork tenderness and water-holding capacity could be explained… 
Highly Cited
2003
Highly Cited
2003
Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics.
Highly Cited
2001
Highly Cited
2001
Unfolding of titin domains explains the viscoelastic behavior of skeletal myofibrils.
Highly Cited
2000
Highly Cited
2000
Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.
Highly Cited
1999
Highly Cited
1999
Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper.
The susceptibility of a given muscle tissue to lipid oxidation may not only depend on the presence of unsaturated fatty acids and… 
Highly Cited
1999
Highly Cited
1999
The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.
The objective of this experiment was to determine the effect of sarcomere length on postmortem proteolysis and meat tenderness… 
Highly Cited
1999
Highly Cited
1999
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.
Highly Cited
1996
Highly Cited
1996
Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin.
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