Postmortem muscle protein degradation and meat quality

被引：0
|
作者：
Carlin, K. [1 ]
机构：
[1] North Dakota State Univ, Fargo, ND 58105 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2018年 / 96卷
关键词：
meat quality; proteolysis; proteomics;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
488
引用
收藏
页码：272 / 272
页数：1
相关论文
共 50 条
  • [21] DEGRADATION OF MYOFIBRILLAR PROTEIN COMPONENTS DURING POSTMORTEM AGING OF CHICKEN MUSCLE
    SAMEJIMA, K
    WOLFE, FH
    [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 250 - 254
  • [22] EARLY POSTMORTEM DETECTION OF MEAT QUALITY
    EIKELENBOOM, G
    CAMPION, DR
    KAUFFMAN, RG
    CASSENS, RG
    [J]. JOURNAL OF ANIMAL SCIENCE, 1973, 37 (01) : 261 - 261
  • [23] Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging
    Kannan, G
    Gadiyaram, KM
    Galipalli, S
    Carmichael, A
    Kouakou, B
    Pringle, TD
    McMillin, KW
    Gelaye, S
    [J]. SMALL RUMINANT RESEARCH, 2006, 61 (01) : 45 - 52
  • [24] Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation
    Owens, CM
    Sams, AR
    [J]. POULTRY SCIENCE, 1997, 76 (07) : 1047 - 1051
  • [25] EFFECT OF WING RESTRAINT ON POSTMORTEM MUSCLE SHORTENING AND THE TEXTURAL QUALITY OF BROILER BREAST MEAT
    PAPA, CM
    FLETCHER, DL
    [J]. POULTRY SCIENCE, 1988, 67 (02) : 275 - 279
  • [26] Desmin degradation in postmortem fish muscle
    Verrez-Bagnis, V
    Noel, J
    Sautereau, C
    Fleurence, J
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (02) : 240 - 242
  • [27] EFFECT OF POSTMORTEM STORAGE ON DEGRADATION OF THE MYOFIBRILLAR PROTEIN TITIN IN BOVINE LONGISSIMUS MUSCLE
    LUSBY, ML
    RIDPATH, JF
    PARRISH, FC
    ROBSON, RM
    [J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (06) : 1787 - &
  • [28] The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle
    Ryu, YC
    Kim, BC
    [J]. MEAT SCIENCE, 2005, 71 (02) : 351 - 357
  • [29] Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics
    Nam, Y. J.
    Choi, Y. M.
    Lee, S. H.
    Choe, J. H.
    Jeong, D. W.
    Kim, Y. Y.
    Kim, B. C.
    [J]. MEAT SCIENCE, 2009, 83 (04) : 731 - 736
  • [30] A technique to quantify the extent of postmortem degradation of meat ultrastructure
    Hwang, IH
    Thompson, JM
    [J]. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2002, 15 (01): : 111 - 116
12345