Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks-Reference-Cited by-同舟云学术

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Published:2018-11-29 Issue:1 Volume:84 Page:38-50
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mitacek Rachel M.¹,Ke Yiling¹,Prenni Jessica E.²,Jadeja Ravirajsinh¹,VanOverbeke Deborah L.¹,Mafi Gretchen G.¹,Ramanathan Ranjith¹^ORCID

Affiliation:

1. Dept. of Animal and Food Sciences Oklahoma State Univ. Stillwater OK 74078 U.S.A

2. Dept. of Horticulture and Landscape Architecture, Proteomics and Metabolomics Facility and Dept. of Biochemistry Colorado State Univ. Fort Collins CO 80523 U.S.A

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14396

Reference43 articles.

1. Metabolite Profile Differences between Beef Longissimus and Psoas Muscles during Display

2. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

3. Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle

4. RAMClust: A Novel Feature Clustering Method Enables Spectral-Matching-Based Annotation for Metabolomics Data

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