Role of the endoplasmic reticulum in the search for early biomarkers of meat quality

Author:

González-Blanco Laura,Sierra Verónica,Diñeiro Yolanda,Coto-Montes Ana,Oliván Mamen

Funder

Ministerio de Ciencia e Innovación

European Social Fund

Gobierno del Principado de Asturias

Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología

European Regional Development Fund

Agencia Estatal de Investigación

Federación Española de Enfermedades Raras

Publisher

Elsevier BV

Subject

Food Science

Reference74 articles.

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2. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

3. Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2013

4. Role of calpain system in meat tenderness: A review;Bhat;Food Science and Human Wellness,2018

5. Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: Shifts in energy status and myofibrillar stability;Bjarnadóttir;Journal of Agricultural and Food Chemistry,2010

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