Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs-Reference-Cited by-同舟云学术

Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs

Published:2016-03-30 Issue:11 Volume:29 Page:1653-1663
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Cho Jin Hyoung,Lee Ra Ham,Jeon Young-Joo,Park Seon-Min,Shin Jae-Cheon,Kim Seok-Ho,Jeong Jin Young,Kang Hyun-sung,Choi Nag-Jin,Seo Kang Seok,Cho Young Sik,Kim MinSeok S.,Ko Sungho,Seo Jae-Min,Lee Seung-Youp,Shim Jung-Hyun,Chae Jung-Il

Funder

Rural Development Administration

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-29-11-1653.pdf

Reference34 articles.

1. The use of proteomics in meat science

2. Changes in Oxidative Stress Markers and Biological Markers of Muscle Injury with Aging at Rest and in Response to an Exhaustive Exercise

3. Histochemical characteristics in relation to meat quality properties in the Longissimus Lumborum of fast and lean growing lines of Large White pigs

4. Tyrosine Phosphorylation of Lactate Dehydrogenase A Is Important for NADH/NAD+ Redox Homeostasis in Cancer Cells

5. Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality

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