Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle-Reference-Cited by-同舟云学术

Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle

Published:2018-11 Issue: Volume:145 Page:209-219
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Poleti Mirele Daiana,Moncau Cristina Tschorny,Silva-Vignato Bárbara,Rosa Alessandra Fernandes,Lobo Adalfredo Rocha,Cataldi Thaís Regiani,Negrão João Alberto,Silva Saulo L.,Eler Joanir Pereira,de Carvalho Balieiro Júlio César

Funder

São Paulo Research Foundation

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference89 articles.

1. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences - a mini review;Adzitey;International Food Research Journal,2011

2. The Longissimus thoracis muscle proteome in Alentejana bulls as affected by growth path;Almeida;Journal of Proteomics,2017

3. VDAC3 has differing mitochondrial functions in two types of striated muscles;Anflous-Pharayra;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2011

4. Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting Longissimus muscle of sheep;Apple;Journal of Animal Science,1995

5. Stress hormones: Their interaction and regulation;Axelrod;Science,1984

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkers;Meat Science;2024-11

2. In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times;Meat Science;2024-10

3. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts;Food Research International;2024-01

4. CARCASS TRAITS, PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF LONGISSIMUS LUMBORUM MUSCLE OF LAMBS AS AFFECTED BY PRE-SLAUGHTER LAIRAGE AFTER ROAD TRANSPORT;J ANIM PLANT SCI-PAK;2023

5. Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics;Foods;2023-12-01