Publications by authors named "Peter Purslow"

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As a reviewer, how do I decide between recommending rejection of a paper rather than a major revision?
Peter P Purslow

Meat Sci· October 2024

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The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms.
Mohammed Gagaoua, Surendranath P Suman, Peter P Purslow, Bénédicte Lebret

Meat Sci· December 2023

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Introduction to the special issue of meat science on 'perspectives on consumer attitudes to meat consumption'.
Peter P Purslow, Wangang Zhang

Meat Sci· November 2022

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Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging.
Lin Wang, Jingjun Li, Shuang Teng, Wangang Zhang, Peter P Purslow

Meat Sci· March 2022

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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
Robyn D Warner, Tommy L Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit, Peter Purslow

Meat Sci· March 2022

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Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.
Mohammed Gagaoua, Robyn D Warner, Peter Purslow, Ranjith Ramanathan, Anne Maria Mullen

Meat Sci· November 2021

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Insights on meat quality from combining traditional studies and proteomics.
Peter P Purslow, Mohammed Gagaoua, Robyn D Warner

Meat Sci· April 2021

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Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.
Mohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, Daniel Franco, Robyn D Warner, Peter P Purslow

Meat Sci· February 2021

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The Structure and Role of Intramuscular Connective Tissue in Muscle Function.
Peter P Purslow

Front Physiol· May 2020

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Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review).
Peter P Purslow, Robyn D Warner, Frank M Clarke, Joanne M Hughes

Meat Sci· January 2020

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Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle.
Joanne M Hughes, Frank M Clarke, Peter P Purslow, Robyn D Warner

Compr Rev Food Sci Food Saf· January 2020

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Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.
María E Latorre, María I Palacio, Diego E Velázquez, Peter P Purslow

Meat Sci· July 2019

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Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed.
Peter P Purslow

Meat Sci· October 2018

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Differences in the energetics of collagen denaturation in connective tissue from two muscles.
María E Latorre, Diego E Velázquez, Peter P Purslow

Int J Biol Macromol· July 2018

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Age-related dataset on the mechanical properties and collagen fibril structure of tendons from a murine model.
Kheng Lim Goh, David F Holmes, Yin Hui Lu, Karl E Kadler, Peter P Purslow

Sci Data· July 2018

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The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing.
María E Latorre, Diego E Velázquez, Peter P Purslow

Meat Sci· January 2018

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Relationship between ivermectin concentrations at the injection site, muscle and fat of steers treated with traditional and long-acting preparations.
Sebastian Iezzi, Peter Purslow, Christensen Sara, Carlos Lanusse, Adrian Lifschitz

Food Chem Toxicol· July 2017

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Parasitic zoonoses present some risks with low-temperature cooking of pork.
Peter Purslow

Meat Sci· September 2016

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The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review.
Sara Christensen, Peter P Purslow

Meat Sci· September 2016

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New recommendations for measuring collagen solubility.
María E Latorre, Adrian L Lifschitz, Peter P Purslow

Meat Sci· August 2016

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Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6).
Nazanin N Abbasi, Peter P Purslow, Susan M Tosh, Marica Bakovic

Nutr Res· June 2016

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New developments on the role of intramuscular connective tissue in meat toughness.
Peter P Purslow

Annu Rev Food Sci Technol· June 2014

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Poisson's ratios in anisotropic materials at finite strains; comment on short communication by Smith et al. (2011).
Peter P Purslow

J Biomech· June 2012

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[Nematophagous fungi used for the biological control of gastrointestinal nematodes in livestock and administration routes].
María Federica Sagüés, Peter Purslow, Silvina Fernández, Luis Fusé, Lucía Iglesias

Rev Iberoam Micol· February 2012

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Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat quality.
Anangelina C Archile-Contreras, Ming C Cha, Ira B Mandell, Stephen P Miller, Peter P Purslow

J Agric Food Chem· January 2011

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