Muscle fiber composition affects the postmortem redox characteristics of yak beef-Reference-Cited by-同舟云学术

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Muscle fiber composition affects the postmortem redox characteristics of yak beef

Published:2022-12 Issue: Volume:397 Page:133797
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bai Xueyuan,Yin Feng,Ru Ang,Tian Wei,Li Jiahui,Zhang Guiyan,Chen Qingwen,Chai Rong,Xiao Kang,Zhu Chaozhi,Zhao Gaiming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fiber;Andrés;Meat Science,2001

2. Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period;Bai;Food Chemistry,2022

3. Meat quality traits and canonical discriminant analysis to identify the use of illicit growth promoters in Charolais bulls;Barbera;Food Chemistry,2019

4. Signaling pathways in skeletal muscle remodeling;Bassel-Duby;Annual Review of Biochemistry,2006

5. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Science,2002

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1. Research Progress on the Regulating Factors of Muscle Fiber Heterogeneity in Livestock: A Review;Animals;2024-07-31

2. Dietary resveratrol improves the flesh quality of Siberian sturgeon (Acipenser baerii) by enhancing myofiber growth, nutrient accumulation and antioxidant capacity;BMC Genomics;2024-05-24

3. Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens);Meat Science;2024-03

4. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat;Animals;2024-02-14

5. Effect of fat concentration on protein digestibility of Chinese sausage;Food Research International;2024-02

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