Postmortem protein degradation is a key contributor to fresh pork loin tenderness123-Reference-Cited by-同舟云学术

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Postmortem protein degradation is a key contributor to fresh pork loin tenderness123

Published:2017-04-01 Issue:4 Volume:95 Page:1574-1586
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Carlson K. B.,Prusa K. J.,Fedler C. A.,Steadham E. M.,Outhouse A. C.,King D. A.,Huff-Lonergan E.,Lonergan S. M.

Funder

Iowa Agricultural and Home Economics Experiment Station

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/95/4/1574/23801808/1574.pdf

Reference50 articles.

1. Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef;Anderson;Meat Sci.,2012

2. Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values;Anderson;Meat Sci.,2014

3. Correlation of fresh muscle firmness with sensory characteristics of porc loins destined for a quality focused market;Arkfeld;J. Anim. Sci.,2015

4. Characterization of variability in the U.S. pork supply;Arkfeld;J. Anim. Sci.,2016

5. Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets;Arkfeld;J. Anim. Sci.,2015

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1. Effects of Premortem Stress on Protein Expression, Steak Color, Oxidation, and Myofibrillar Fragmentation Index in the Longissimus Lumborum;Animals;2024-07-25

2. Distribution and Degradation of Pork Filamin during Postmortem Aging;Journal of Agricultural and Food Chemistry;2023-10-03

3. Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle;Poultry Science;2023-08

4. Structural changes in collagen and aggrecan during extended aging may improve beef tenderness;Meat Science;2023-07

5. Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem;Journal of Proteomics;2023-01

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