Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality-Reference-Cited by-同舟云学术

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Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality

Published:2016-05-12 Issue:1 Volume:30 Page:94-99
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian-Australas J Anim Sci

Author:

Zhang Muhan,Wang Daoying,Geng Zhiming,Sun Chong,Bian Huan,Xu Weimin,Zhu Yongzhi,Li Pengpeng

Funder

National Natural Science Foundation of China

Innovation of Agricultural Science and Technology of Jiangsu Province

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-30-1-94.pdf

Reference30 articles.

1. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

2. Drip loss in pork: influencing factors and relation to further meat quality traits

3. Heat shock proteins in the regulation of apoptosis: new strategies in tumor therapy

4. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels

5. Small heat shock proteins and toughness in intermediate pHu beef

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1. Integration of transcriptome and machine learning to identify the potential key genes and regulatory networks affecting drip loss in pork;Journal of Animal Science;2024

2. Comprehensive genome‑wide analysis of the chicken heat shock protein family: identification, genomic organization, and expression profiles in indigenous chicken with highly pathogenic avian influenza infection;BMC Genomics;2023-12-20

3. Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes;Food Chemistry;2023-08

4. Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage;Current Research in Food Science;2023

5. A strategy to link the changes in the quality traits of Japanese sea bass (Lateolabrax japonicus) muscle and proteins in its exudate during cold storage using mass spectrometry;The Analyst;2023

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