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Journal Abstract Search

161 related items for PubMed ID: 32530278

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  • 2. 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 10; 232():104016. PubMed ID: 33059087
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  • 4. Dark-cutting beef mitochondrial proteomic signatures reveal increased biogenesis proteins and bioenergetics capabilities.
    Kiyimba F, Hartson SD, Rogers J, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Proteomics; 2022 Aug 15; 265():104637. PubMed ID: 35688335
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  • 7. Muscle of dark and normal beef differs metabolically.
    Kirkpatrick LT, Gómez JFM, Beline M, Yen CN, Bodmer JS, Wicks JC, Shi TH, Silva SL, Aalhus JL, King DA, Gerrard DE.
    Meat Sci; 2023 Dec 15; 206():109344. PubMed ID: 37778129
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  • 10. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef.
    McKeith RO, King DA, Grayson AL, Shackelford SD, Gehring KB, Savell JW, Wheeler TL.
    Meat Sci; 2016 Jun 15; 116():165-73. PubMed ID: 26890392
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  • 11. Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color.
    Harr KM, Jewell N, Edwards J, More S, Mafi GG, Pfeiffer M, Ramanathan R.
    Meat Sci; 2024 Jul 15; 213():109466. PubMed ID: 38489920
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  • 13. Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks.
    Ramanathan R, Mancini RA, Konda MR, Bailey K, More S, Mafi GG.
    Meat Sci; 2022 Feb 15; 184():108684. PubMed ID: 34656000
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  • 14. Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics.
    Cônsolo NRB, Rosa AF, Barbosa LCGS, Maclean PH, Higuera-Padilla A, Colnago LA, Titto EAL.
    Meat Sci; 2021 Feb 15; 172():108350. PubMed ID: 33120178
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  • 15. Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration.
    Purohit A, Singh RK, Kerr WL, Mohan A.
    J Agric Food Chem; 2014 Dec 31; 62(52):12570-5. PubMed ID: 25469461
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  • 16. 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 31; 137():153-159. PubMed ID: 29197763
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  • 19. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.
    Holdstock J, Aalhus JL, Uttaro BA, López-Campos O, Larsen IL, Bruce HL.
    Meat Sci; 2014 Dec 31; 98(4):842-9. PubMed ID: 25173716
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  • 20. Effects of postmortem storage time on color and mitochondria in beef.
    Mancini RA, Ramanathan R.
    Meat Sci; 2014 Sep 31; 98(1):65-70. PubMed ID: 24862957
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