202 related articles for article (PubMed ID: 29982075)
1. Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle.
Poleti MD; Moncau CT; Silva-Vignato B; Rosa AF; Lobo AR; Cataldi TR; Negrão JA; Silva SL; Eler JP; de Carvalho Balieiro JC
Meat Sci; 2018 Nov; 145():209-219. PubMed ID: 29982075
[TBL] [Abstract][Full Text] [Related]
2. Association of ultimate pH and stress-related blood variables in cattle.
Lu X; Zhang Y; Qin L; Ma W; Zhu L; Luo X
Meat Sci; 2018 May; 139():228-230. PubMed ID: 29459299
[TBL] [Abstract][Full Text] [Related]
3. Genetic variants in glucocorticoid and mineralocorticoid receptors are associated with concentrations of plasma cortisol, muscle glycogen content, and meat quality traits in male Nellore cattle.
Poleti MD; DeRijk RH; Rosa AF; Moncau CT; Oliveira PS; Coutinho LL; Eler JP; Balieiro JC
Domest Anim Endocrinol; 2015 Apr; 51():105-13. PubMed ID: 25617989
[TBL] [Abstract][Full Text] [Related]
4. Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay.
Zhu Q; Xing L; Hou Q; Liu R; Zhang W
Meat Sci; 2021 Feb; 172():108321. PubMed ID: 33010734
[TBL] [Abstract][Full Text] [Related]
5. Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach.
Rodrigues RT; Chizzotti ML; Vital CE; Baracat-Pereira MC; Barros E; Busato KC; Gomes RA; Ladeira MM; Martins TD
PLoS One; 2017; 12(1):e0170294. PubMed ID: 28103301
[TBL] [Abstract][Full Text] [Related]
6. Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH
Ijaz M; Li X; Zhang D; Bai Y; Hou C; Hussain Z; Zheng X; Huang C
J Sci Food Agric; 2022 Apr; 102(6):2464-2471. PubMed ID: 34642961
[TBL] [Abstract][Full Text] [Related]
7. The impact of beef cattle temperament assessed using flight speed on muscle glycogen, muscle lactate and plasma lactate concentrations at slaughter.
Coombes SV; Gardner GE; Pethick DW; McGilchrist P
Meat Sci; 2014 Dec; 98(4):815-21. PubMed ID: 25170817
[TBL] [Abstract][Full Text] [Related]
8. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH.
Kiyimba F; Cassens D; Hartson SD; Rogers J; Habiger J; Mafi GG; Ramanathan R
J Anim Sci; 2023 Jan; 101():. PubMed ID: 36638080
[TBL] [Abstract][Full Text] [Related]
9. Small heat shock proteins and toughness in intermediate pHu beef.
Lomiwes D; Farouk MM; Frost DA; Dobbie PM; Young OA
Meat Sci; 2013 Nov; 95(3):472-9. PubMed ID: 23793082
[TBL] [Abstract][Full Text] [Related]
10. Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed.
Malheiros JM; Enríquez-Valencia CE; Braga CP; Vieira JCS; Vieira DS; Pereira GL; Curi RA; Neto ORM; Oliveira HN; Padilha PM; Chardulo LAL
J Proteomics; 2021 Sep; 248():104331. PubMed ID: 34303863
[TBL] [Abstract][Full Text] [Related]
11. Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
Rios-Mera JD; da Silva Pinto JS; Contreras-Castillo CJ
Meat Sci; 2017 Sep; 131():25-27. PubMed ID: 28453980
[TBL] [Abstract][Full Text] [Related]
12. Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics.
Fuente-García C; Sentandreu MA; Aldai N; Oliván M; Sentandreu E
J Proteomics; 2021 Apr; 238():104153. PubMed ID: 33610827
[TBL] [Abstract][Full Text] [Related]
13. Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (<5.8) and high (>5.9) ultimate pH.
Jerez-Timaure N; Gallo C; Ramírez-Reveco A; Greif G; Strobel P; Pedro AVF; Morera FJ
Meat Sci; 2019 Jul; 153():117-125. PubMed ID: 30927683
[TBL] [Abstract][Full Text] [Related]
14. Serum and Muscle Metabolomics for the Prediction of Ultimate pH, a Key Factor for Chicken-Meat Quality.
Beauclercq S; Nadal-Desbarats L; Hennequet-Antier C; Collin A; Tesseraud S; Bourin M; Le Bihan-Duval E; Berri C
J Proteome Res; 2016 Apr; 15(4):1168-78. PubMed ID: 26954775
[TBL] [Abstract][Full Text] [Related]
15. Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.
Zhang Y; Qin L; Mao Y; Hopkins DL; Han G; Zhu L; Luo X
Meat Sci; 2018 Mar; 137():153-159. PubMed ID: 29197763
[TBL] [Abstract][Full Text] [Related]
16. Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed.
Gagaoua M; Bonnet M; De Koning L; Picard B
Meat Sci; 2018 Nov; 145():308-319. PubMed ID: 30015160
[TBL] [Abstract][Full Text] [Related]
17. Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows.
Gagaoua M; Couvreur S; Le Bec G; Aminot G; Picard B
J Agric Food Chem; 2017 May; 65(17):3569-3580. PubMed ID: 28343382
[TBL] [Abstract][Full Text] [Related]
18. The development of meat tenderness is likely to be compartmentalised by ultimate pH.
Lomiwes D; Farouk MM; Wu G; Young OA
Meat Sci; 2014 Jan; 96(1):646-51. PubMed ID: 24060535
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values.
Fuente-Garcia C; Sentandreu E; Aldai N; Oliván M; Sentandreu MÁ
Proteomics; 2020 Jun; 20(12):e2000012. PubMed ID: 32386353
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]