Meat and fish flesh quality improvement with proteomic applications-Reference-Cited by-同舟云学术

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Meat and fish flesh quality improvement with proteomic applications

Published:2012-10-01 Issue:4 Volume:2 Page:18-25
ISSN:2160-6056
Container-title:Animal Frontiers
language:en
Short-container-title:

Author:

Picard B.¹,Lefèvre F.²,Lebret B.³⁴

Affiliation:

1. INRA, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France

2. INRA, UR1037 Fish Physiology and Genomics, F-35042 Rennes, France

3. INRA, UMR1348 Pegase, F-35590 Saint-Gilles, France

4. Agrocampus Ouest, UMR1348 Pegase, F-35000 Rennes, France

Publisher

Oxford University Press (OUP)

Subject

Animal Science and Zoology,Food Animals

Link

http://academic.oup.com/af/article-pdf/2/4/18/24029419/18.pdf

Reference40 articles.

1. Stress management: Heat shock protein-70 and the regulation of apoptosis;Beere;Trends Cell Biol.,2001

2. Farm animal proteomics: A review;Bendixen;J.Proteomics,2011

3. New indicators of beef sensory quality revealed by expression of specific genes;Bernard;J. Agric. Food Chem.,2007

4. Changes in protein abundance between tender and tough meat from bovine longissimus thoracis muscle assessed by iTRAQ and 2DE analysis;Bjarnadottir;J. Anim. Sci.,2012

5. Expression of DNAJA1 in bovine muscles according to developmental age and management factors;Cassar-Malek;Animal,2011

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