Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Association of a single nucleotide polymorphism in the 5' upstream region of the porcine myosin heavy chain 4 gene with meat quality traits in pigs;Animal Science Journal;2015-08-13
2. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle;Livestock Science;2010-02
3. The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality;Meat Science;2008-10
4. Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality;Meat Science;2007-06
5. EFFECT OF MYOSIN HEAVY CHAIN ISOFORMS ON MUSCLE FIBER CHARACTERISTICS AND MEAT QUALITY IN PORCINE LONGISSIMUS MUSCLE;Journal of Muscle Foods;2006-10
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