137 related articles for article (PubMed ID: 34980389)
1. An underlying softening mechanism in pale, soft and exudative - Like rabbit meat: The role of reactive oxygen species - Generating systems.
Wang Z; Zhou H; Zhou K; Tu J; Xu B
Food Res Int; 2022 Jan; 151():110853. PubMed ID: 34980389
[TBL] [Abstract][Full Text] [Related]
2. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat.
Wang Z; He Z; Emara AM; Gan X; Li H
Food Chem; 2019 Aug; 288():405-412. PubMed ID: 30902311
[TBL] [Abstract][Full Text] [Related]
3. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage.
Wang Z; He Z; Gan X; Li H
Meat Sci; 2018 Dec; 146():131-139. PubMed ID: 30142509
[TBL] [Abstract][Full Text] [Related]
4. Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat.
Carvalho RH; Ida EI; Madruga MS; Martínez SL; Shimokomaki M; Estévez M
Food Chem; 2017 Jan; 215():129-37. PubMed ID: 27542459
[TBL] [Abstract][Full Text] [Related]
5. Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein.
Zhao X; Xing T; Wang P; Xu X; Zhou G
Food Chem; 2019 Jun; 283():646-655. PubMed ID: 30722923
[TBL] [Abstract][Full Text] [Related]
6. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.
Wang Z; Tu J; Zhou H; Lu A; Xu B
Meat Sci; 2021 Feb; 172():108359. PubMed ID: 33160212
[TBL] [Abstract][Full Text] [Related]
7. Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat.
Alessandra de Avila Souza M; Shimokomaki M; Nascimento Terra N; Petracci M
Food Chem; 2022 Aug; 385():132471. PubMed ID: 35413659
[TBL] [Abstract][Full Text] [Related]
8. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging.
Liu R; Li K; Yang T; Yang L; Qin M; Yu H; Wu M; Ge Q; Bao W; Wu S
Food Chem; 2023 Jan; 398():133817. PubMed ID: 35964574
[TBL] [Abstract][Full Text] [Related]
9. Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging.
Wang Y; Liu R; Tian X; Fan X; Shi Y; Zhang W; Hou Q; Zhou G
J Agric Food Chem; 2019 Mar; 67(11):3242-3248. PubMed ID: 30807139
[TBL] [Abstract][Full Text] [Related]
10. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
Yin Y; Zhang WG; Zhou GH; Guo B
J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
[TBL] [Abstract][Full Text] [Related]
11. Early post-mortem AMP-activated protein kinase (AMPK) activation leads to phosphofructokinase-2 and -1 (PFK-2 and PFK-1) phosphorylation and the development of pale, soft, and exudative (PSE) conditions in porcine longissimus muscle.
Shen QW; Means WJ; Underwood KR; Thompson SA; Zhu MJ; McCormick RJ; Ford SP; Ellis M; Du M
J Agric Food Chem; 2006 Jul; 54(15):5583-9. PubMed ID: 16848549
[TBL] [Abstract][Full Text] [Related]
12. Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem.
Liu R; Wu GY; Li KY; Ge QF; Wu MG; Yu H; Wu SL; Bao WB
Foods; 2021 Mar; 10(4):. PubMed ID: 33808327
[TBL] [Abstract][Full Text] [Related]
13. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat.
Li K; Liu JY; Fu L; Zhao YY; Bai YH
Asian-Australas J Anim Sci; 2019 May; 32(5):721-733. PubMed ID: 30208698
[TBL] [Abstract][Full Text] [Related]
14. Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) pork.
Zequan X; Yonggang S; Heng X; Yaodong W; Xin M; Dan L; Li Z; Tingting D; Zirong W
Meat Sci; 2022 Dec; 194():108962. PubMed ID: 36126390
[TBL] [Abstract][Full Text] [Related]
15. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.
Desai MA; Jackson V; Zhai W; Suman SP; Nair MN; Beach CM; Schilling MW
Poult Sci; 2016 Nov; 95(11):2696-2706. PubMed ID: 27418663
[TBL] [Abstract][Full Text] [Related]
16. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods.
Yang T; Yang Y; Zhang P; Li W; Ge Q; Yu H; Wu M; Xing L; Qian Z; Gao F; Liu R
Food Chem; 2023 Nov; 426():136602. PubMed ID: 37348393
[TBL] [Abstract][Full Text] [Related]
17. Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability.
Soglia F; Baldi G; Petracci M
J Food Sci; 2020 Oct; 85(10):3229-3236. PubMed ID: 32857873
[TBL] [Abstract][Full Text] [Related]
18. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
Booren BL; Castell-Perez ME; Miller RK
J Texture Stud; 2017 Oct; 48(5):403-414. PubMed ID: 28967225
[TBL] [Abstract][Full Text] [Related]
19. Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature.
Yang T; Liu R; Yang L; Yang W; Li K; Qin M; Ge Q; Yu H; Wu M; Zhou X
RSC Adv; 2022 Mar; 12(12):7485-7496. PubMed ID: 35424665
[TBL] [Abstract][Full Text] [Related]
20. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters.
Li YP; Zou XL; Kang ZL; Ma HJ
Meat Sci; 2022 Dec; 194():108990. PubMed ID: 36183626
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
