120 related articles for article (PubMed ID: 26020220)
1. Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness.
Grabež V; Kathri M; Phung V; Moe KM; Slinde E; Skaugen M; Saarem K; Egelandsdal B
J Anim Sci; 2015 Apr; 93(4):1967-79. PubMed ID: 26020220
[TBL] [Abstract][Full Text] [Related]
2. Peroxiredoxin-6--a potential protein marker for meat tenderness in bovine longissimus thoracis muscle.
Jia X; Veiseth-Kent E; Grove H; Kuziora P; Aass L; Hildrum KI; Hollung K
J Anim Sci; 2009 Jul; 87(7):2391-9. PubMed ID: 19359513
[TBL] [Abstract][Full Text] [Related]
3. Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle.
Phung VT; Khatri M; Liland KH; Slinde E; Sørheim O; Almøy T; Saarem K; Egelandsdal B
Meat Sci; 2013 Jan; 93(1):128-37. PubMed ID: 22959344
[TBL] [Abstract][Full Text] [Related]
4. Mitochondrial oxygen consumption in early postmortem permeabilized skeletal muscle fibers is influenced by cattle breed.
Ramos PM; Li C; Elzo MA; Wohlgemuth SE; Scheffler TL
J Anim Sci; 2020 Mar; 98(3):. PubMed ID: 32171017
[TBL] [Abstract][Full Text] [Related]
5. Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef.
Kiyimba F; Hartson SD; Rogers J; VanOverbeke DL; Mafi GG; Ramanathan R
J Proteomics; 2021 Feb; 232():104016. PubMed ID: 33059087
[TBL] [Abstract][Full Text] [Related]
6. Chianina beef tenderness investigated through integrated Omics.
D'Alessandro A; Marrocco C; Rinalducci S; Mirasole C; Failla S; Zolla L
J Proteomics; 2012 Jul; 75(14):4381-98. PubMed ID: 22510581
[TBL] [Abstract][Full Text] [Related]
7. Effect of oxidative stress on AIF-mediated apoptosis and bovine muscle tenderness during postmortem aging.
Chen C; Zhang J; Guo Z; Shi X; Zhang Y; Zhang L; Yu Q; Han L
J Food Sci; 2020 Jan; 85(1):77-85. PubMed ID: 31816098
[TBL] [Abstract][Full Text] [Related]
8. Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
Laville E; Sayd T; Morzel M; Blinet S; Chambon C; Lepetit J; Renand G; Hocquette JF
J Agric Food Chem; 2009 Nov; 57(22):10755-64. PubMed ID: 19860418
[TBL] [Abstract][Full Text] [Related]
9. Postmortem mitochondria function in longissimus lumborum of Angus and Brahman steers.
Ramos PM; Wohlgemuth SE; Gingerich CA; Hawryluk B; Smith MT; Bell LC; Scheffler TL
Meat Sci; 2024 Sep; 215():109538. PubMed ID: 38772311
[TBL] [Abstract][Full Text] [Related]
10. Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values.
Phung VT; Sælid E; Egelandsdal B; Volden J; Slinde E
J Food Sci; 2011 Aug; 76(6):C929-36. PubMed ID: 22417492
[TBL] [Abstract][Full Text] [Related]
11. Effect of two dietary concentrate levels on tenderness, calpain and calpastatin activities, and carcass merit in Waguli and Brahman steers.
Ibrahim RM; Goll DE; Marchello JA; Duff GC; Thompson VF; Mares SW; Ahmad HA
J Anim Sci; 2008 Jun; 86(6):1426-33. PubMed ID: 18310491
[TBL] [Abstract][Full Text] [Related]
12. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
13. 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.
Bjarnadóttir SG; Hollung K; Høy M; Bendixen E; Codrea MC; Veiseth-Kent E
J Anim Sci; 2012 Jun; 90(6):2035-43. PubMed ID: 22178849
[TBL] [Abstract][Full Text] [Related]
14. Presence of oxygen and mitochondria in skeletal muscle early postmortem.
England EM; Matarneh SK; Mitacek RM; Abraham A; Ramanathan R; Wicks JC; Shi H; Scheffler TL; Oliver EM; Helm ET; Gerrard DE
Meat Sci; 2018 May; 139():97-106. PubMed ID: 29413683
[TBL] [Abstract][Full Text] [Related]
15. Love me tender: an Omics window on the bovine meat tenderness network.
D'Alessandro A; Rinalducci S; Marrocco C; Zolla V; Napolitano F; Zolla L
J Proteomics; 2012 Jul; 75(14):4360-80. PubMed ID: 22361340
[TBL] [Abstract][Full Text] [Related]
16. Caspase 3 is not likely involved in the postmortem tenderization of beef muscle.
Underwood KR; Means WJ; Du M
J Anim Sci; 2008 Apr; 86(4):960-6. PubMed ID: 18156354
[TBL] [Abstract][Full Text] [Related]
17. Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.
Stephens JW; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Loughin TM
J Anim Sci; 2004 Jul; 82(7):2077-86. PubMed ID: 15309955
[TBL] [Abstract][Full Text] [Related]
18. Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat.
Wang LL; Yu QL; Han L; Ma XL; Song RD; Zhao SN; Zhang WH
Food Chem; 2018 Apr; 244():394-402. PubMed ID: 29120799
[TBL] [Abstract][Full Text] [Related]
19. Effect of South African beef production systems on post-mortem muscle energy status and meat quality.
Frylinck L; Strydom PE; Webb EC; du Toit E
Meat Sci; 2013 Apr; 93(4):827-37. PubMed ID: 23305833
[TBL] [Abstract][Full Text] [Related]
20. Role of myofibers, perimysium and adipocytes in horse meat toughness.
Roy BC; Walker B; Rahman MM; Bruce HL; McMullen L
Meat Sci; 2018 Dec; 146():109-121. PubMed ID: 30142507
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
