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1
Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat
Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat
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Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat

Combes, S. ; Lepetit, J. ; Darche, B. ; Lebas, F.

Meat science, 2004, Vol.66 (1), p.91-96 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Relationships between muscle characteristics and meat quality traits of young Charolais bulls
Relationships between muscle characteristics and meat quality traits of young Charolais bulls
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Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Renand, G. ; Picard, B. ; Touraille, C. ; Berge, P. ; Lepetit, J.

Meat science, 2001-09, Vol.59 (1), p.49-60 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat
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Artigo 		Adicionar ao Meu Espaço

Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat

Combes, Sylvie ; Lepetit, Jacques ; Darche, B. ; Lebas, F.

Meat science, 2003, Vol.66, p.91-96 [Periódico revisado por pares]

Elsevier

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4
Collagen contribution to meat toughness: Theoretical aspects
Collagen contribution to meat toughness: Theoretical aspects
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Collagen contribution to meat toughness: Theoretical aspects

Lepetit, Jacques

Meat science, 2008-12, Vol.80 (4), p.960-967 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness
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A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness

Lepetit, J.

Meat science, 2007-05, Vol.76 (1), p.147-159 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
Assessment of breed type and ageing time effects on beef meat quality using two different texture devices
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Assessment of breed type and ageing time effects on beef meat quality using two different texture devices

Campo, M.M. ; Santolaria, P. ; Sañudo, C. ; Lepetit, J. ; Olleta, J.L. ; Panea, B. ; Albertı́, P.

Meat science, 2000-08, Vol.55 (4), p.371-378 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics
Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics
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Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

Sahar, A. ; Boubellouta, T. ; Lepetit, J. ; Dufour, É.

Meat science, 2009-12, Vol.83 (4), p.672-677 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Frontal UV–visible fluorescence polarization measurement for bovine meat ageing assessment
Frontal UV–visible fluorescence polarization measurement for bovine meat ageing assessment
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Frontal UV–visible fluorescence polarization measurement for bovine meat ageing assessment

Clerjon, Sylvie ; Peyrin, Frédéric ; Lepetit, Jacques

Meat science, 2011-05, Vol.88 (1), p.28-35 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Sarcomere length determination using front-face fluorescence polarization
Sarcomere length determination using front-face fluorescence polarization
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Sarcomere length determination using front-face fluorescence polarization

Luc, C. ; Clerjon, S. ; Peyrin, F. ; Lepetit, J. ; Culioli, J.

Meat science, 2008-11, Vol.80 (3), p.814-818 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness
Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness
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Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness

Lepetit, J. ; Grajales, Alicia ; Favier, R.

Meat science, 2000-03, Vol.54 (3), p.239-250 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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