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147 related items for PubMed ID: 33248741

  • 1. Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle.
    Muniz MMM, Fonseca LFS, Dos Santos Silva DB, de Oliveira HR, Baldi F, Chardulo AL, Ferro JA, Cánovas A, de Albuquerque LG.
    Meat Sci; 2021 Mar; 173():108378. PubMed ID: 33248741
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  • 2. Use of gene expression profile to identify potentially relevant transcripts to myofibrillar fragmentation index trait.
    Muniz MMM, Fonseca LFS, Magalhães AFB, Dos Santos Silva DB, Canovas A, Lam S, Ferro JA, Baldi F, Chardulo AL, de Albuquerque LG.
    Funct Integr Genomics; 2020 Jul; 20(4):609-619. PubMed ID: 32285226
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  • 9. Effect of sire on mu- and m-calpain activity and rate of tenderization as indicated by myofibril fragmentation indices of steaks from Brahman cattle.
    Riley DG, Chase CC, Pringle TD, West RL, Johnson DD, Olson TA, Hammond AC, Coleman SW.
    J Anim Sci; 2003 Oct; 81(10):2440-7. PubMed ID: 14552370
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  • 11. Small genetic variation affecting mRNA isoforms associated with marbling and meat color in beef cattle.
    Muniz MMM, Fonseca LFS, Dos Santos Silva DB, Magalhães AFB, Ferro JA, Chardulo LAL, Baldi F, Cánovas A, de Albuquerque LG.
    Funct Integr Genomics; 2022 Aug; 22(4):451-466. PubMed ID: 35305194
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  • 17. North American Beef Tenderness Survey 2011-2012: benchmarking tenderness and sample shipping procedures.
    Howard ST, Woerner DR, Scanga JA, VanOverbeke DL, Mafi GG, Igo JL, Salman MD, Tatum JD, Belk KE.
    J Anim Sci; 2013 Dec; 91(12):5981-8. PubMed ID: 24166999
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  • 18. Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopy.
    de Nadai Bonin M, da Luz E Silva S, Bünger L, Ross D, Dias Feijó GL, da Costa Gomes R, Palma Rennó F, de Almeida Santana MH, Marcondes de Rezende F, Vinhas Ítavo LC, de Novais FJ, Surita LMA, de Nadai Bonin M, Filgueira Pereira MW, Ferraz JBS.
    Meat Sci; 2020 May; 163():108077. PubMed ID: 32066001
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  • 19. Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.
    Laville E, Sayd T, Morzel M, Blinet S, Chambon C, Lepetit J, Renand G, Hocquette JF.
    J Agric Food Chem; 2009 Nov 25; 57(22):10755-64. PubMed ID: 19860418
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  • 20. Heritability and genetic correlations of carcass and meat quality traits in Piemontese young bulls.
    Savoia S, Albera A, Brugiapaglia A, Di Stasio L, Cecchinato A, Bittante G.
    Meat Sci; 2019 Oct 25; 156():111-117. PubMed ID: 31153044
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