BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

220 related articles for article (PubMed ID: 32087505)

  • 1. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity.
    Ma D; Kim YHB
    Meat Sci; 2020 May; 163():108090. PubMed ID: 32087505
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.
    Lomiwes D; Hurst SM; Dobbie P; Frost DA; Hurst RD; Young OA; Farouk MM
    Meat Sci; 2014 Aug; 97(4):548-57. PubMed ID: 24769876
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.
    Della Malva A; De Palo P; Lorenzo JM; Maggiolino A; Albenzio M; Marino R
    Meat Sci; 2019 Nov; 157():107885. PubMed ID: 31330419
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Tuell JR; Nondorf MJ; Abdelhaseib M; Setyabrata D; Kim YHB
    J Anim Sci; 2022 Mar; 100(3):. PubMed ID: 35357503
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles.
    Colle MJ; Doumit ME
    Meat Sci; 2017 Sep; 131():142-145. PubMed ID: 28527364
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii.
    de Oliveira LG; Delgado EF; Steadham EM; Huff-Lonergan E; Lonergan SM
    Meat Sci; 2019 Sep; 155():50-60. PubMed ID: 31075739
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.
    Melody JL; Lonergan SM; Rowe LJ; Huiatt TW; Mayes MS; Huff-Lonergan E
    J Anim Sci; 2004 Apr; 82(4):1195-205. PubMed ID: 15080343
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging.
    Zhang J; Ma D; Kim YHB
    Food Chem; 2020 Jul; 319():126571. PubMed ID: 32169769
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles.
    Ding Z; Wei Q; Zhang C; Zhang H; Huang F
    Food Chem; 2021 Mar; 340():127914. PubMed ID: 32889207
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Can postmortem proteolysis explain tenderness differences in various bovine muscles?
    Veiseth-Kent E; Pedersen ME; Rønning SB; Rødbotten R
    Meat Sci; 2018 Mar; 137():114-122. PubMed ID: 29169065
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.
    Balan P; Farouk MM; Stuart AD; Kemp R; Staincliffe M; Craige C; Kim YHB
    Anim Sci J; 2019 Aug; 90(8):1050-1059. PubMed ID: 31199034
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationship between proteolysis and water-holding of myofibrils.
    Zeng Z; Li C; Ertbjerg P
    Meat Sci; 2017 Sep; 131():48-55. PubMed ID: 28463752
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis.
    Cramer T; Penick ML; Waddell JN; Bidwell CA; Kim YHB
    Meat Sci; 2018 Jun; 140():66-71. PubMed ID: 29533813
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.
    Setyabrata D; Kim YHB
    Meat Sci; 2019 May; 151():64-74. PubMed ID: 30710769
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef.
    Contreras-Castillo CJ; Lomiwes D; Wu G; Frost D; Farouk MM
    Meat Sci; 2016 Mar; 113():65-72. PubMed ID: 26624792
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Elucidating the involvement of apoptosis in postmortem proteolysis in porcine muscles from two production cycles using metabolomics approach.
    Ma D; Suh DH; Zhang J; Chao Y; Duttlinger AW; Johnson JS; Lee CH; Kim YHB
    Sci Rep; 2021 Feb; 11(1):3465. PubMed ID: 33568769
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis.
    Gonzalez-Gonzalez L; Alarcon-Rojo AD; Carrillo-Lopez LM; Garcia-Galicia IA; Huerta-Jimenez M; Paniwnyk L
    Meat Sci; 2020 Feb; 160():107963. PubMed ID: 31693966
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.