Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
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Dry aging of beef; ReviewPostmortem Aging of Beef with a Special Reference to the Dry AgingNanomechanical characteristics of meat and its constituents postmortem: a review.Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat contentA New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.Bromelain: an overview of industrial application and purification strategies.Detecting loci under recent positive selection in dairy and beef cattle by combining different genome-wide scan methods.Association of selected SNP with carcass and taste panel assessed meat quality traits in a commercial population of Aberdeen Angus-sired beef cattle.Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments.Muscle transcriptomic analyses in Angus cattle with divergent tenderness.Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.Biomarkers: Non-destructive Method for Predicting Meat Tenderization.Invited review: mesenchymal progenitor cells in intramuscular connective tissue development.The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.New single nucleotide polymorphisms in the mu-calpain gene in Spanish maternal beef breeds.Postmortem degradation of skeletal muscle proteins: a novel approach to determine the time since death.Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness.Effects of nutritional level of concentrate-based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats.Transcriptomic investigation of meat tenderness in two Italian cattle breeds.Skeletal muscle transcriptional profiles in two Italian beef breeds, Chianina and Maremmana, reveal breed specific variation.Kinetics of colour and texture changes of beef during storage.Immunological detection of m- and µ-calpains in the skeletal muscle of Marchigiana cattleImpact of polymorphism of the regulatory subunit of the μ-calpain (CAPN1S) on the proteolysis process and meat tenderness of young cattle.Effect of cortisol on calpains in the C2C12 and 3T3-L1 cells.Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles.The influence of post-mortem conditioning on the tenderness of Egyptian goose (Alopochen aegyptiacus) breast meat (M. pectoralis major).Genetic polymorphism of the CAPN1 gene is associated with meat quality traits in Japanese quail.Safety evaluation of ractopamineEvolution of proteolytic indicators during storage of broiler wooden breast meat.Supplementation of pig diets in the growth and termination phases with different calcium sources.Involvement of μ/m-calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle.Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.Expression analyses of candidate genes related to meat quality traits in squabs from two breeds of meat-type pigeon.Effect of negative dietary cation-anion differences on carcass characteristics and beef tenderness of Japanese Black steers.Effects of limited and excess protein intakes of pregnant gilts on carcass quality and cellular properties of skeletal muscle and subcutaneous adipose tissue in fattening pigs.Aging implications on fresh muscle traits of Certified Angus Beef steaks.Post-mortem proteolysis and tenderisation are more rapid and extensive in female duck breast muscle.Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major.Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.Skeletal muscle proteins: a new approach to delimitate the time since death.
P2860
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P2860
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
description
article
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована у вересні 2006
@uk
name
Contribution of postmortem mus ...... ar focus on the calpain system
@en
Contribution of postmortem mus ...... ar focus on the calpain system
@nl
type
label
Contribution of postmortem mus ...... ar focus on the calpain system
@en
Contribution of postmortem mus ...... ar focus on the calpain system
@nl
prefLabel
Contribution of postmortem mus ...... ar focus on the calpain system
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Contribution of postmortem mus ...... ar focus on the calpain system
@nl
P1433
P1476
Contribution of postmortem mus ...... ar focus on the calpain system
@en
P2093
G H Geesink
M Koohmaraie
P356
10.1016/J.MEATSCI.2006.04.025
P407
P577
2006-09-01T00:00:00Z