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Bożena Grześ

University of Life Sciences in Poznań

13

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31

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An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen

2019 Meat Science
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The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

2017 European Food Research and Technology
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The effect of the cooling rate on the glycolysis and tenderness of the pork LTL muscle

2017 Nauka Przyroda Technologie
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Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments

2016 Nauka Przyroda Technologie
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Impact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) on the proteolysis process and meat tenderness of young cattle

2011 Molecular Biology Reports
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PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI

2010 Journal of Central European Agriculture
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Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle

2010
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Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress

2010 Archives Animal Breeding
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Analysis of protein changes of the centrifugal drip from porcine meat using the technique of two-dimensional electrophoresis.

2009
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A comparison of properties of meat of various quality groups (RFN, RFN-s, PSE and ASE) obtained from first farrowing gilts.

2006
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Citations (2)