Is Z-disk degradation responsible for postmortem tenderization?
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Calpain 10: a mitochondrial calpain and its role in calcium-induced mitochondrial dysfunctionHow Muscle Structure and Composition Influence Meat and Flesh QualityOrganic preservation of fossil musculature with ultracellular detailChanges in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis.Nanomechanical characteristics of meat and its constituents postmortem: a review.Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis.Fine-mapping of a QTL influencing pork tenderness on porcine chromosome 2.An extension to a statistical approach for family based association studies provides insights into genetic risk factors for multiple sclerosis in the HLA-DRB1 gene.A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.Determinants of meat quality: tenderness.Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.Calpain involvement in the remodeling of cytoskeletal anchorage complexes.Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudateProperties of easily releasable myofilaments: are they the first step in myofibrillar protein turnover?Postmortem muscle protein degradation in humans as a tool for PMI delimitation.Skeletal muscle proteomics in livestock production.Effect of high pressure on physicochemical properties of meat.Protein oxidation: basic principles and implications for meat quality.Calpain system and its involvement in myocardial ischemia and reperfusion injury.Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities.Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat.Postmortem degradation of skeletal muscle proteins: a novel approach to determine the time since death.Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter.Colonisation of Meat by Escherichia coli O157:H7: Investigating Bacterial Tropism with Respect to the Different Types of Skeletal Muscles, Subtypes of Myofibres, and Postmortem Time.Characterization of the intracellular proteolytic cleavage of myocilin and identification of calpain II as a myocilin-processing protease.The calpain 1-alpha-actinin interaction. Resting complex between the calcium-dependent protease and its target in cytoskeleton.Calcium influx-mediated translocation of m-calpain induces Ku80 cleavage and enhances the Ku80-related DNA repair pathway.The water-holding capacity of fresh meat.Impact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) on the proteolysis process and meat tenderness of young cattle.Molecular cloning and localization of a calpain-like protease from the abdominal muscle of Norway lobster Nephrops norvegicus.The effect of recombinant caspase 3 on myofibrillar proteins in porcine skeletal muscle.Alterations in the sarcoplasmic protein fraction of beef muscle with postmortem aging and hydrodynamic pressure processing.Characterization of the expression profile of calpain-3 (CAPN3) gene in chicken.Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage.Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes.Caspase-3 does not enhance in vitro bovine myofibril degradation by μ-calpain.Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months.Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle.Changes in protein abundance between tender and tough meat from bovine longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis.
P2860
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P2860
Is Z-disk degradation responsible for postmortem tenderization?
description
1995 nî lūn-bûn
@nan
1995年の論文
@ja
1995年論文
@yue
1995年論文
@zh-hant
1995年論文
@zh-hk
1995年論文
@zh-mo
1995年論文
@zh-tw
1995年论文
@wuu
1995年论文
@zh
1995年论文
@zh-cn
name
Is Z-disk degradation responsible for postmortem tenderization?
@ast
Is Z-disk degradation responsible for postmortem tenderization?
@en
type
label
Is Z-disk degradation responsible for postmortem tenderization?
@ast
Is Z-disk degradation responsible for postmortem tenderization?
@en
prefLabel
Is Z-disk degradation responsible for postmortem tenderization?
@ast
Is Z-disk degradation responsible for postmortem tenderization?
@en
P2093
P356
P1476
Is Z-disk degradation responsible for postmortem tenderization?
@en
P2093
Geesink GH
Koohmaraie M
Thompson VF
P304
P356
10.2527/1995.7351351X
P407
P577
1995-05-01T00:00:00Z