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Tendon of longissimus thoracis

Known as: Longissimus thoracis tendon, Tendon of longissimus thoracis muscle 
 
National Institutes of Health

Related topics

Related topics

1 relation

Broader (1)

Tendon structure

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Activity and expression of nitric oxide synthase in pork skeletal muscles.
The objective of this study was to investigate the biochemical changes of nitric oxide synthase (NOS) in pork skeletal muscles… Expand
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2014
2014
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.
The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their… Expand
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2013
2013
Intramuscular architecture of the autochthonous back muscles in humans
Many training concepts take muscle properties such as contraction speed or muscle topography into account to achieve an optimal… Expand
2012
2012
Feeding performance, carcass characteristics, and tenderness attributes of steers sorted by the Igenity tenderness panel and fed zilpaterol hydrochloride.
Steers (n = 560; initial BW = 420 ± 26 kg) were selected from a pool of 1,040, using the IGENITY Profile DNA test for tenderness… Expand
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2002
2002
Influence of brahman-derivative breeds and Angus on carcass traits, physical composition, and palatability.
Steers were generated from Angus (A), Beefmaster (BM), Brangus (BA), Gelbray (GB), and Simbrah (SB) sires mated to cows of their… Expand
1999
1999
Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
The objective of this experiment was to determine the impact of USDA quality grade on the palatability of "tender" longissimus… Expand
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Highly Cited
1998
Highly Cited
1998
Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.
These experiments were conducted to examine ultrastructural changes in longissimus from normal and callipyge lamb during 14 d of… Expand
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1996
1996
Effect of meat ultimate pH on rate of titin and nebulin degradation.
The processes involved in the tenderisation of meat were studied on muscles with a range of ultimate pH values (5.4-7.0… Expand
1990
1990
Recommended terminology for the muscle commonly designated 'longissimus dorsi'.
Musculus longissimus of the erector spinae is frequently used by meat scientists because of its relative mass, its commercial… Expand
1987
1987
Changes in the chemical composition of rabbit meat during growth.
Relative growth rates of water, fat and protein by means of the allometric equation and changes in chemical composition of total… Expand
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