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120 related items for PubMed ID: 36126390

  • 1. 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
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  • 2. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork.
    Zequan X, Yonggang S, Guangjuan L, Shijun X, Li Z, Mingrui Z, Yanli X, Zirong W.
    Meat Sci; 2021 Jul; 177():108353. PubMed ID: 33721680
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  • 3. Incidence of pale, soft and exudative (PSE) pork meat in reason of extrinsic stress factors.
    Trevisan L, Brum JS.
    An Acad Bras Cienc; 2020 Jul; 92(3):e20190086. PubMed ID: 33111817
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  • 5. 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 01; 398():133817. PubMed ID: 35964574
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  • 6. 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 20; 67(11):3242-3248. PubMed ID: 30807139
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  • 8. Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging.
    Wang Y, Liu R, Hou Q, Tian X, Fan X, Zhang W, Zhou G.
    Food Chem; 2020 Jun 01; 314():126203. PubMed ID: 31978718
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  • 9. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay.
    Liu R, Li K, Wu G, Qin M, Yu H, Wu M, Ge Q, Wu S, Bao W, Zhang W.
    Food Chem; 2022 Nov 30; 395():133577. PubMed ID: 35777206
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  • 10. Glycolytic potential of red, soft, exudative pork longissimus muscle.
    van Laack RL, Kauffman RG.
    J Anim Sci; 1999 Nov 30; 77(11):2971-3. PubMed ID: 10568466
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  • 11. The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.
    Zequan X, Zirong W, Jiankun L, Xin M, Hopkins DL, Holman BWB, Bekhit AEA.
    Meat Sci; 2019 Jun 30; 152():1-7. PubMed ID: 30784870
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  • 13. 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 30; 48(5):403-414. PubMed ID: 28967225
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  • 18. Pork quality traits and associated muscle metabolic changes in pigs under chronic prenatal and postnatal heat stress.
    Lebret B, Serviento AM, Renaudeau D.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37708312
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  • 19. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T, Florowska A, Chmiel M, Adamczak L, Pietrzak D, Ruchlicka M.
    Meat Sci; 2017 Jan 03; 123():29-34. PubMed ID: 27610754
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  • 20. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
    Lesiów T, Xiong YL.
    Meat Sci; 2013 Mar 03; 93(3):489-94. PubMed ID: 23273455
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