A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness-Reference-Cited by-同舟云学术

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A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness

Published:2017-05-04 Issue:13 Volume:97 Page:4571-4579
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Li Xin¹,Chen Lijuan¹,He Fan¹,Li Meng¹,Shen Qingwu²,Zhang Dequan¹

Affiliation:

1. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Beijing China

2. College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan China

Funder

National Agricultural Science and Technology Innovation Program

National Natural Science Foundation

Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8326/fullpdf

Reference32 articles.

1. A review of factors influencing consumption, selection and acceptability of meat purchases;Jeremiah;J Consum Stud Home Econ,1982

2. ‘Muscle to meat’ molecular events and technological transformations: The proteomics insight;Paredi;J Proteomics,2012

3. Meat science: From proteomics to integrated omics towards system biology;D'Alessandro;J Proteomics,2013

4. Proteomics and transcriptomics investigation on longissimus muscles in Large White and Casertana pig breeds;Murgiano;J Proteome Res,2010

5. Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences;Huang;Proteomics,2011

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1. Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat;Foods;2024-05-24

2. Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase;Acta Alimentaria;2023-12-04

3. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef;Food Research International;2023-12

4. A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead;Foods;2023-11-09

5. Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics;Food Science of Animal Resources;2023-11

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