BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

154 related articles for article (PubMed ID: 35484879)

  • 1. The effect of postmortem pH decline rate on caspase-3 activation and tenderness of bovine skeletal muscle during aging.
    Ma J; Yu Q; Han L
    J Food Biochem; 2022 Sep; 46(9):e14215. PubMed ID: 35484879
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. AMP-activated protein kinase contributes to myofibrillar protein hydrolysis in bovine skeletal muscle through postmortem mitochondrial dysfunction-induced apoptosis.
    Ma J; Chen C; Yu Q; Han L
    J Food Biochem; 2022 Jan; 46(1):e14028. PubMed ID: 34894156
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem.
    Schulte MD; Hochmuth KG; Steadham EM; Lonergan SM; Hansen SL; Huff-Lonergan EJ
    J Proteomics; 2023 Jan; 271():104756. PubMed ID: 36273510
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Modification of early-postmortem muscle pH and use of postmortem aging to improve beef tenderness.
    Eilers JD; Tatum JD; Morgan JB; Smith GC
    J Anim Sci; 1996 Apr; 74(4):790-8. PubMed ID: 8728000
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
    Mohrhauser DA; Lonergan SM; Huff-Lonergan E; Underwood KR; Weaver AD
    J Anim Sci; 2014 Mar; 92(3):1261-70. PubMed ID: 24492563
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways.
    Gagaoua M; Troy D; Mullen AM
    J Agric Food Chem; 2021 Jan; 69(1):602-614. PubMed ID: 33377770
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.
    Neath KE; Del Barrio AN; Lapitan RM; Herrera JR; Cruz LC; Fujihara T; Muroya S; Chikuni K; Hirabayashi M; Kanai Y
    Meat Sci; 2007 Mar; 75(3):499-505. PubMed ID: 22063807
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.
    Li P; Wang T; Mao Y; Zhang Y; Niu L; Liang R; Zhu L; Luo X
    ScientificWorldJournal; 2014; 2014():174253. PubMed ID: 25197695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Study on the apoptosis mediated by cytochrome c and factors that affect the activation of bovine longissimus muscle during postmortem aging.
    Zhang J; Yu Q; Han L; Chen C; Li H; Han G
    Apoptosis; 2017 Jun; 22(6):777-785. PubMed ID: 28405769
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers.
    Karges K; Brooks JC; Gill DR; Breazile JE; Owens FN; Morgan JB
    J Anim Sci; 2001 Nov; 79(11):2844-50. PubMed ID: 11768113
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1997 Sep; 75(9):2417-22. PubMed ID: 9303460
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging.
    Wang LL; Han L; Ma XL; Yu QL; Zhao SN
    Food Chem; 2017 Nov; 234():323-331. PubMed ID: 28551242
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle.
    Schenkel FS; Miller SP; Jiang Z; Mandell IB; Ye X; Li H; Wilton JW
    J Anim Sci; 2006 Feb; 84(2):291-9. PubMed ID: 16424255
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Lysosomal-Mitochondrial Apoptotic Pathway on Tenderness in Post-Mortem Bovine Longissimus Muscle.
    Zhang J; Li M; Yu Q; Han L; Ma Z
    J Agric Food Chem; 2019 Apr; 67(16):4578-4587. PubMed ID: 30933511
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value.
    Kim JY; Lee B; Kim EJ; Choi YM
    Food Chem; 2023 Dec; 428():136741. PubMed ID: 37423112
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning.
    Cao J; Yu X; Khan MA; Shao J; Xiang Y; Zhou G
    Animal; 2012 Jun; 6(6):1018-22. PubMed ID: 22558972
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.