Ernest J. Briskey

Ernest J. Briskey's AcademicInfluence.com Rankings

Ernest J. Briskey

Sociology

#1759

World Rank

#1982

Historical Rank

sociology Degrees

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Sociology

Ernest J. Briskey's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

Why Is Ernest J. Briskey Influential?

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According to Wikipedia, Ernest Joseph Briskey was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process. He also developed the use of meat science as a career, including the charter of the American Meat Science Association, both at the University of Wisconsin–Madison and at Oregon State University.

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Ernest J. Briskey's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

ETIOLOGICAL STATUS AND ASSOCIATED STUDIES OF PALE, SOFT, EXUDATIVE PORCINE MUSCULATURE. (1964) (393)
Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue (1961) (173)
Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,c (1963) (151)
THE PHYSIOLOCY AND BIOCHEMISTRY OF MUSCLE AS A FOOD (1967) (143)
Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness (1965) (127)
Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles (1965) (118)
Factors Affecting Collagen Solubility in Bovine Muscles (1967) (114)
Glycolytic Intermediates and Co‐Factors in “Fast‐” and “Slow‐Glycolyzing” Muscles of the Pig (1968) (86)
Comparison of Muscle Characteristics and Post-Mortem Glycolysis in three Breeds of Swine (1963) (84)
Post‐Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities (1969) (77)
THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINS (1972) (72)
The modification of actomyosin by α-actin: I. A survey of experimental conditions (1967) (71)
Electron Microscopy of a Meat Emulsion (1967) (62)
Rate of Anaerobic Glycolysis versus Structure in Pork Muscle (1961) (59)
Myofibrillar proteins of skeletal muscle. (1971) (58)
Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles (2008) (56)
Biochemical Aspects of Post-Mortem Changes in Porcine Muscle (1966) (54)
Post‐Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy. (1969) (54)
Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,c (1964) (53)
The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle Characteristics (1959) (52)
Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen (1965) (50)
Advances in food-producing systems for arid and semiarid lands (1981) (49)
Action of curare and magnesium on striated muscle of stress-susceptible pigs. (1970) (47)
The chemical and physical characteristics of various pork ham muscle classes. (1959) (46)
Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,b (1963) (46)
Development and Application of an Apparatus for Continuous Measurement of Muscle Extensibility and Elasticity Before and During Rigor Mortisa,a,b (1962) (46)
Capillary Distribution and Fiber Characteristics in Skeletal Muscle of Stress-Susceptible Animals (1969) (45)
HOT BONING AND PORK TENDERNESS (1972) (44)
Histochemical characterization of muscle differentiation. (1970) (42)
The Effect of pH‐Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum (1969) (41)
QUANTITATIVE DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT‐SOY BLENDS (1975) (40)
The modification of actomyosin by α-actinin: III. The interaction between α-actinin and actin (1967) (40)
Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortem (1964) (40)
Purification and ultrastructural properties of the calcium accumulating membranes in isolated sarcoplasmic reticulum preparations from skeletal muscle (1969) (39)
Effect of High Protein, High Fat and High Sucrose Rations on the Water-Binding and Associated Properties of Pork Muscle (1960) (39)
A Comparison of the Light and Dark Portions of a Striated Muscle (1968) (38)
Zinc content and subcellular distribution in red vs. white porcine skeletal muscle. (1967) (38)
Adrenal and thyroid function in stress-susceptible pigs (Sus domesticus). (1968) (37)
Homeostasisin animals (Sus domesticus) during exposure to a warm environment. (1968) (37)
Effect of Excitement, Fasting, and Sucrose Feeding on Porcine Muscle Phosphorylase and Post‐Mortem Glycolysis (1963) (36)
The effect of various levels of exercise in altering the chemical and physical characteristics of certain pork ham muscles. (1959) (36)
Treatment and Post‐Mortem Aging Effects on the Z‐line of Myofibrils from Chicken Pectoral Muscle (1969) (36)
Metabolism of striated muscle of stress-susceptible pigs breathing oxygen or nitrogen. (1970) (35)
A Comparison of Glycolysis and Associated Changes in Light and Dark Portions of the Porcine Semitendinosus (1965) (33)
Electron Microscopy of Post-mortem Changes in Porcine Muscle (1963) (33)
STUDIES ON NUCLEOTIDE METABOLISM IN PORCINE LONGISSIMUS MUSCLE POSTMORTEM (1972) (32)
Effect of Preslaughter Change to a Cold Environment on Characteristics of Pork Muscle (1961) (31)
Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental Temperaturea (1964) (31)
A Study of Certain Properties of Myosin from Skeletal Muscle (1968) (31)
The modification of actomyosin by α-actin: II. The effect of α-actinin upon contractility (1967) (31)
Phenotypic and genetic associations between porcine muscle properties. (1966) (30)
Adrenal response to ACTH in the pig. (1973) (30)
Response of Striated Muscle to Electrical Stimulation (1967) (28)
Variation in zinc content and other properties of various porcine muscles (1963) (25)
Localization of myoglobin in striated muscle of the domestic pig; benzidine and NADH2-TR reactions. (1969) (25)
Metabolic Intermediates in Skeletal Muscles with Fast and Slow Rates of Post-mortem Glycolysis (1966) (23)
The physiology and biochemistry of muscle as a food : proceedings of an international symposium sponsored by the University of Wisconsin, July, 1965 (1966) (23)
Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure a (1961) (22)
Factors Influencing Quality in Pork A. Histological Observationsa,b (1963) (21)
Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi Muscle (1965) (21)
Niacin, thiamin, and riboflavin in fresh and cooked pale, soft, watery versus dark, firm, dry pork muscle. (1963) (21)
Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation (1966) (21)
Rigor mortis pattern of skeletal muscle and sarcomere length of the myofibril. (1965) (19)
The occurrence and histochemical characterization of giant fibers in the muscle of growing and adult animals (2004) (19)
Effects of diethyl ether and thymol on the ultrastructural and biochemical properties of purified sarcoplasmic reticulum fragments from skeletal muscle. (1969) (19)
Intramuscular Fat Distribution in the of Paired Pork Loins (1961) (18)
Serum enzyme and electrolyte levels of "stress-resistant" Chester White pigs and "stress-susceptible" Poland China pigs. (1970) (17)
Studies on stress-susceptibility: the relationship between serum enzyme changes and the degree of stress-susceptibility. (1971) (17)
A STANDARDIZED REVERSED PASSIVE HEMAGGLUTINATION TECHNIQUE FOR THE DETERMINATION OF BOTULINUM TOXIN (1973) (17)
CHANGES IN TENSION AND CERTAIN METABOLITES DURING THE DEVELOPMENT OF RIGOR IVIORTIS IN SELECTED RED AND WHITE SKELETAL MUSCLES (1970) (16)
FUNCTIONAL EVALUATION OF PROTEIN IN FOOD SYSTEMS (1970) (16)
Porcine Muscle Glycogen Structure and its Association with Other Muscle Properties.∗, † (1963) (15)
The Environmental Consequences of War: The Gulf War impact on the terrestrial environment of Kuwait: an overview (2000) (15)
Activity of Some Enzymes in Developing Muscle of the Pig (1971) (14)
METABOLISM AND HISTOCHEMISTRY OF SKELETAL MUSCLE FROM STRESS‐SUSCEPTIBLE PIGS (1972) (14)
Development of an Isotonic‐Isometric Rigorometer (1968) (14)
Calcium accumulating ability and compositional differences between sarcoplasmic reticulum fractions from normal and pale, soft, exudative porcine muscle. (1969) (13)
Endocrine Related Stress Responses and Muscle Properties of Swine (1968) (12)
Muscle Protein Extractability as Influenced by Conditions of Post-Mortem Glycolysis.∗ (1964) (11)
SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AFTER THAW-RIGOR CONTRACTURE. (1964) (11)
HISTOCHEMICAL LOCALIZATION OF MYOGLOBIN IN SKELETAL MUSCLE OF RABBIT, PIG AND OX (1970) (11)
Electron Microscopic Observations of a Dense, Irregularly Banded Material occurring in Some Porcine Muscle Fibres (1963) (11)
Studies on Bovine Natural Actomyosin 2. Physico‐Chemical Properties and Tenderness of Muscle (1969) (11)
Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates (1965) (10)
Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle (1969) (10)
Electromyography and resting membrane potentials in longissimus muscle of stress-susceptible and stress-resistant pigs. (1972) (10)
A Cryobiopsy Technique for Assessing Metabolite Levels in Skeletal Muscle (1969) (10)
SIMILARITY IN THE CONTRACTURE BANDS OCCURRING IN THAW-RIGOR AND IN OTHER VIOLENT TREATMENTS OF MUSCLE. (1963) (10)
LOCALIZATION OF MYOGLOBIN IN PIG MUSCLE (1970) (10)
Studies on Natural Actomyosin: Survey of Experimental Conditions (1969) (10)
Comparative in vitro Activities of Phosphorylase b and Cytochrome Oxidase in Preparations from Two Ox Muscles (1961) (10)
Porcine Adrenocortical Lipids in Relation to Striated Muscle Characteristics.∗ (1965) (9)
CONDITIONS NECESSARY FOR STERILITY TESTING OF HEAT PROCESSED CANNED FOODS (1973) (9)
Glucose Tolerance in Swine as Related to Post-Mortem Muscle Characteristics 1, 2 (1962) (9)
USE OF WHOLE‐BODY PERFUSION IN THE STUDY OF MUSCLE GLYCOLYSIS (1971) (9)
Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature (1965) (8)
The modification of actomyosin by alpha- actinin. I. A survey of experimental conditions. (1967) (8)
Low-temperature extraction of a troponin-tropomyosin factor from the I-Z-I brush of striated muscle. (1970) (8)
The modification of actomyosin by α-actinin. IV. The role of sulfhydryl groups (1968) (7)
Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967) (7)
DEVELOPMENT OF A MICRO‐EMULSIFIER (1970) (6)
Exhaustive extraction of the troponin-tropomyosin factor from the I-Z-I brush of striated muscle. (1970) (6)
Low-temperature extraction of α-actinin-like protein from the I-Z-I brush of striated muscle (1970) (6)
A new form of native tropomyosin. (1970) (5)
Lipid Composition of Normal and Pale, Soft, Exudative Porcine Muscle (1967) (5)
A histological study of myoglobin in developing muscle of the pig. (1970) (5)
Residual penicillin in the tissues of pigs. (1968) (5)
RELATIONSHIP OF CALCIUM UPTAKE BY THE SARCOPLASMIC RETICULUM TO TENSION DEVELOPMENT AND RIGOR MORTIS IN STRIATED MUSCLE (1970) (5)
Advances in food-producing systems for arid and semarid lands. Part A. (1981) (4)
Effect of environmental temperature on physiological characteristics of pigs with fast and slow glycolyzing muscle. (1971) (4)
A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis (1969) (4)
Influence of ante‐mortem factors on meat quality1 (2010) (4)
Porcine musculature-topography (1958) (4)
The modification of actomyosin by alpha-actinin. 3. The enteraction between alpha-actinin and actin. (1967) (4)
The physiology and biochemistry of muscle as a food. Volume 2. (1970) (4)
Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post-Mortem Muscle Temperature (1966) (3)
The modification of actomyosin by alpha-actinin. II. The effect of alpha-actinin upon contractility. (1967) (2)
PHOSPHOCREATINE AND NUCLEOTIDE CHANGES IN PIG LONGISSIMUS MUSCLE DURING THE DEVELOPMENT OF RIGOR MORTIS UNDER CONTROLLED ENVIRONMENTAL CONDITIONS (1970) (2)
A COMPARISON OF SALMONELLA EXCRETION BY STRESS-SUSCEPTIBLE AND STRESS-RESISTANT PIGS (1971) (2)
EFFECTS OF ENVIRONMENT ON PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF PIGS WITH FAST AND SLOW GLYCOLYZING MUSCLE (1973) (2)
Effect of fasting and refeeding on some chemical properties of porcine muscle. (1971) (2)
The modification of actomyosin by alpha-actinin. IV. The role of sulfhydryl groups. (1968) (1)
A METHOD FOR ESTIMATING THE FUNCTIONAL CAPILLARY SYSTEM IN SKELETAL MUSCLE (1970) (1)
Effect of Heat Stress on Pigs Reared under Various Degrees of Confinement (1973) (0)
Low-temperature extraction of alpha-actinin-like protein from the I-Z-I brush of striated muscle. (1970) (0)
Electron microscopic observations of a dense, irregularly banded material occurring in some porcine muscle fibers. (1963) (0)
The effect of exercise on muscle ATPase (2004) (0)

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