Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry-Reference-Cited by-同舟云学术

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Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry

Published:2022-04-20 Issue:4 Volume:8 Page:1640-1649
ISSN:2053-1095
Container-title:Veterinary Medicine and Science
language:en
Short-container-title:Veterinary Medicine & Sci

Author:

Li Shengsheng¹²^ORCID,Liu Shujie³⁴

Affiliation:

1. Academy of Animal and Veterinary Science Qinghai University Xining P. R. China

2. State Key Laboratory of Plateau Ecology and Agriculture Qinghai University Xining P. R. China

3. National R&D Center for Yak Meat Processing Technology Xining P. R. China

4. key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province Xining P. R. China

Funder

Natural Science Foundation of Qinghai

Publisher

Wiley

Subject

General Veterinary

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/vms3.801

Reference41 articles.

1. Effect of muscle stretching on meat quality of biceps femoris from beef

2. Quality evaluation of mutton Harrisa during one week refrigerated storage

3. Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis1

4. Influence of feed efficiency classification and growing and finishing diet type on meat tenderness attributes of beef steers1

5. Changes in the calpains and calpastatin during postmortem storage of bovine muscle.

Cited by 3 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. Combining Proteomics to Study the Difference of Non-Volatile Components of Yak and Cattle Meat Caused by Cooking;2024

2. In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products;Food Bioscience;2023-06

3. Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism;Meat Science;2023-02

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