Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
about
A survey of computational tools for downstream analysis of proteomic and other omic datasetsEffect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold StorageUsing 2-DE for the differentiation of local chicken breeds.Animal board invited review: advances in proteomics for animal and food sciencesAutophagy during beef agingAn Optimized Trichloroacetic Acid/Acetone Precipitation Method for Two-Dimensional Gel Electrophoresis Analysis of Qinchuan Cattle Longissimus Dorsi Muscle Containing High Proportion of Marbling.Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate.Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization.Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach.Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudateQuality Improvement of Pork Loin by Dry AgingDifferential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality.Skeletal muscle proteomics in livestock production.Biomarkers: Non-destructive Method for Predicting Meat Tenderization.2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat.Genetic variability of transcript abundance in pig skeletal muscle at slaughter: relationships with meat quality traits.Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness.2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.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.Gene Co-expression Analysis Indicates Potential Pathways and Regulators of Beef Tenderness in Nellore CattlePhysical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A ReviewA COMPARATIVE STUDY ON THE PHYSICOCHEMICAL, FUNCTIONAL AND PROTEIN ELECTROPHORETIC PATTERN OF OSTRICH MEAT AND BEEF DURING FROZEN STORAGE
P2860
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P2860
Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Proteome changes during meat a ...... beef aging and tenderization.
@en
Proteome changes during meat a ...... beef aging and tenderization.
@nl
type
label
Proteome changes during meat a ...... beef aging and tenderization.
@en
Proteome changes during meat a ...... beef aging and tenderization.
@nl
prefLabel
Proteome changes during meat a ...... beef aging and tenderization.
@en
Proteome changes during meat a ...... beef aging and tenderization.
@nl
P2093
P356
P1476
Proteome changes during meat a ...... r beef aging and tenderization
@en
P2093
Christophe Chambon
Elisabeth Laville
Gilles Renand
Jacques Lepetit
Sylvie Blinet
Thierry Sayd
P304
10755-10764
P356
10.1021/JF901949R
P407
P577
2009-11-01T00:00:00Z