The first evidence of global meat phosphoproteome changes in response to pre-slaughter stress
Author:
Funder
Instituto Nacional de Investigación y Tecnología Agraria
Consellería de Medio Rural of Xunta de Galicia, Spain
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s12864-019-5943-3.pdf
Reference94 articles.
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3. D’Alessandro A, Rinalducci S, Marrocco C, Zolla V, Napolitano F, Zolla L. Love me tender: an omics window on the bovine meat tenderness network. J Proteome. 2012;75:4360–80.
4. Chen L, Li X, Ni N, Liu Y, Chen L, Wang Z, et al. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness. J Sci Food Agric. 2016;96:1474–83.
5. de Souza Rodrigues RT, Luiz Chizzotti M, Elber Vital C, Bacarat-Pereira MC, Barros E, Costa Busato K, et al. Differences in beef quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) cattle through a proteomic and phosphoproteomic approach. PLoS One. 2017;12:e0170294.
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