-
1
-
-
52049110561
-
-
AOAC (1996). Official methods of analysis. Washington, DC.
-
AOAC (1996). Official methods of analysis. Washington, DC.
-
-
-
-
2
-
-
22144489165
-
The use of proteomics in meat science
-
Bendixen E. The use of proteomics in meat science. Meat Science 71 (2005) 138-149
-
(2005)
Meat Science
, vol.71
, pp. 138-149
-
-
Bendixen, E.1
-
3
-
-
34447323050
-
New indicators of beef sensory quality revealed by expression of specific genes
-
Bernard C., Cassar-Malek I., Cunff M.L., Dubroeuco H., Renand G., and Hocquette J.F. New indicators of beef sensory quality revealed by expression of specific genes. Journal of Agricultural and Food Chemistry 55 (2007) 5229-5237
-
(2007)
Journal of Agricultural and Food Chemistry
, vol.55
, pp. 5229-5237
-
-
Bernard, C.1
Cassar-Malek, I.2
Cunff, M.L.3
Dubroeuco, H.4
Renand, G.5
Hocquette, J.F.6
-
5
-
-
0035033629
-
Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat
-
Geay Y., Bauchart D., Hocquette J.F., and Culioli J. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reproduction Nutrition Development 41 (2001) 1-26
-
(2001)
Reproduction Nutrition Development
, vol.41
, pp. 1-26
-
-
Geay, Y.1
Bauchart, D.2
Hocquette, J.F.3
Culioli, J.4
-
6
-
-
0031056783
-
Regulation of actin filament dynamics by p38 map kinase-mediated phosphorylation of heat shock protein 27
-
Guay J., Lambert H., Gingras-Breton G., Lavoie J.N., Huot J., and Landry J. Regulation of actin filament dynamics by p38 map kinase-mediated phosphorylation of heat shock protein 27. Journal of Cell Science 100 (1997) 357-368
-
(1997)
Journal of Cell Science
, vol.100
, pp. 357-368
-
-
Guay, J.1
Lambert, H.2
Gingras-Breton, G.3
Lavoie, J.N.4
Huot, J.5
Landry, J.6
-
7
-
-
0023758382
-
Methods for increasing the resolution of two-dimensional protein electrophoresis
-
Hochstrasser D.F., Harrington M.G., Hochstrasser A.C., Miller M.J., and Merril C.R. Methods for increasing the resolution of two-dimensional protein electrophoresis. Analytical Biochemistry 173 (1988) 424-435
-
(1988)
Analytical Biochemistry
, vol.173
, pp. 424-435
-
-
Hochstrasser, D.F.1
Harrington, M.G.2
Hochstrasser, A.C.3
Miller, M.J.4
Merril, C.R.5
-
8
-
-
33947411789
-
Recent advances in cattle functional genomics and their application to beef quality
-
Hocquette J.F., Lehnert S., Barendse W., Cassar-Malek I., and Picard B. Recent advances in cattle functional genomics and their application to beef quality. Animal 1 (2007) 159-173
-
(2007)
Animal
, vol.1
, pp. 159-173
-
-
Hocquette, J.F.1
Lehnert, S.2
Barendse, W.3
Cassar-Malek, I.4
Picard, B.5
-
9
-
-
33645815104
-
The future trends for research on quality and safety of animal products
-
Hocquette J.F., Richardson R.I., Prache S., Medale F., Duffy G., and Scollan N.D. The future trends for research on quality and safety of animal products. Italian Journal of Animal Science 4 (2005) 49-72
-
(2005)
Italian Journal of Animal Science
, vol.4
, pp. 49-72
-
-
Hocquette, J.F.1
Richardson, R.I.2
Prache, S.3
Medale, F.4
Duffy, G.5
Scollan, N.D.6
-
10
-
-
34250634816
-
Application of proteomics to understand the molecular mechanisms behind meat quality
-
Hollung K., Veiseth E., Jia X., Færgestad E.M., and Hildrum K.I. Application of proteomics to understand the molecular mechanisms behind meat quality. Meat Science 77 (2007) 97-104
-
(2007)
Meat Science
, vol.77
, pp. 97-104
-
-
Hollung, K.1
Veiseth, E.2
Jia, X.3
Færgestad, E.M.4
Hildrum, K.I.5
-
11
-
-
0030183591
-
Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle
-
Ho C.Y., Stromer M.H., and Robson R.M. Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal of Animal Science 74 (1996) 1563-1575
-
(1996)
Journal of Animal Science
, vol.74
, pp. 1563-1575
-
-
Ho, C.Y.1
Stromer, M.H.2
Robson, R.M.3
-
12
-
-
5744228466
-
Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus
-
Hwang I.H., Park B.Y., Kim J.H., Cho S.H., and Lee J.M. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus. Meat Science 69 (2005) 79-91
-
(2005)
Meat Science
, vol.69
, pp. 79-91
-
-
Hwang, I.H.1
Park, B.Y.2
Kim, J.H.3
Cho, S.H.4
Lee, J.M.5
-
13
-
-
32944454622
-
Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis.
-
Jia X., Hollung K., Therkildsen M., Hildrum K.I., and Bendixen E. Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semitendinosis. Proteomics 6 (2006) 936-944
-
(2006)
Proteomics
, vol.6
, pp. 936-944
-
-
Jia, X.1
Hollung, K.2
Therkildsen, M.3
Hildrum, K.I.4
Bendixen, E.5
-
14
-
-
0001022474
-
A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle
-
Kauffman R.G., Eikelenboom G., van der Wal P.G., Engel B., and Zaar M. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science 18 (1986) 307-322
-
(1986)
Meat Science
, vol.18
, pp. 307-322
-
-
Kauffman, R.G.1
Eikelenboom, G.2
van der Wal, P.G.3
Engel, B.4
Zaar, M.5
-
15
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
16
-
-
0242523052
-
Postmortem proteome changes of porcine muscle related to tenderness
-
Lametsch R., Karlsson A., Rosenvold K., Andersen H.J., Roepstorff P., and Bendixen E. Postmortem proteome changes of porcine muscle related to tenderness. Journal of Agricultural and Food Chemistry 51 (2003) 6992-6997
-
(2003)
Journal of Agricultural and Food Chemistry
, vol.51
, pp. 6992-6997
-
-
Lametsch, R.1
Karlsson, A.2
Rosenvold, K.3
Andersen, H.J.4
Roepstorff, P.5
Bendixen, E.6
-
18
-
-
0026556355
-
Malignant hyperthermia
-
MacLennan D.H., and Phillips M.S. Malignant hyperthermia. Science 256 (1992) 789-793
-
(1992)
Science
, vol.256
, pp. 789-793
-
-
MacLennan, D.H.1
Phillips, M.S.2
-
20
-
-
1842584567
-
Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures
-
Morzel M., Chambon C., Hamelin M., Santé-Lhoutellier V., Sayd T., and Monin G. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Science 67 (2004) 689-696
-
(2004)
Meat Science
, vol.67
, pp. 689-696
-
-
Morzel, M.1
Chambon, C.2
Hamelin, M.3
Santé-Lhoutellier, V.4
Sayd, T.5
Monin, G.6
-
21
-
-
36749014526
-
Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms
-
Morzel M., Terlouw C., Chambon C., Micol D., and Picard B. Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms. Meat Science 78 (2008) 297-304
-
(2008)
Meat Science
, vol.78
, pp. 297-304
-
-
Morzel, M.1
Terlouw, C.2
Chambon, C.3
Micol, D.4
Picard, B.5
-
22
-
-
33745713248
-
Understanding meat quality through the application of genomic and proteomic approaches
-
Mullen A.M., Stapleton P.C., Corcoran D., Hamill R.M., and White A. Understanding meat quality through the application of genomic and proteomic approaches. Meat Science 74 (2006) 3-16
-
(2006)
Meat Science
, vol.74
, pp. 3-16
-
-
Mullen, A.M.1
Stapleton, P.C.2
Corcoran, D.3
Hamill, R.M.4
White, A.5
-
23
-
-
0031286262
-
The relationship between early post-mortem pH and the tenderization of beef muscles
-
O'Halloran G.R., Troy D.J., and Buckley D.J. The relationship between early post-mortem pH and the tenderization of beef muscles. Meat Science 45 (1997) 239-251
-
(1997)
Meat Science
, vol.45
, pp. 239-251
-
-
O'Halloran, G.R.1
Troy, D.J.2
Buckley, D.J.3
-
25
-
-
0027358886
-
The t-complex polypeptide 1 complex is a chaperonin for tubulin and actin in vivo
-
Sternlicht H., Farr G.W., Sternlicht M.L., Driscoll J.K., Willison K., and Yaffe M.B. The t-complex polypeptide 1 complex is a chaperonin for tubulin and actin in vivo. Proceedings of the National Academy of Sciences, USA 90 (1993) 9422-9426
-
(1993)
Proceedings of the National Academy of Sciences, USA
, vol.90
, pp. 9422-9426
-
-
Sternlicht, H.1
Farr, G.W.2
Sternlicht, M.L.3
Driscoll, J.K.4
Willison, K.5
Yaffe, M.B.6
-
26
-
-
0033984092
-
Muscle develops a specific form of small heat shock protein complex composed of MKBP/HSPB2 and HSPB3 during myogenic differentiation
-
Sugiyame Y., Suzuki A., Kishikawa M., Akutsu R., Hirose T., Waye M.M.Y., et al. Muscle develops a specific form of small heat shock protein complex composed of MKBP/HSPB2 and HSPB3 during myogenic differentiation. The Journal of Biological Chemistry 275 (2000) 1095-1104
-
(2000)
The Journal of Biological Chemistry
, vol.275
, pp. 1095-1104
-
-
Sugiyame, Y.1
Suzuki, A.2
Kishikawa, M.3
Akutsu, R.4
Hirose, T.5
Waye, M.M.Y.6
-
27
-
-
0029298086
-
Is Z-disk degradation responsible for postmortem tenderization?
-
Taylor R.G., Geesink G.H., Thompson V.F., Koohmaraie M., and Goll D.E. Is Z-disk degradation responsible for postmortem tenderization?. Journal of Animal Science 73 (1995) 1351-1367
-
(1995)
Journal of Animal Science
, vol.73
, pp. 1351-1367
-
-
Taylor, R.G.1
Geesink, G.H.2
Thompson, V.F.3
Koohmaraie, M.4
Goll, D.E.5
-
28
-
-
0034331720
-
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris
-
Wheeler T.L., Shackelford S.D., and Koohmaraie M. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. Journal of Animal Science 78 (2000) 2856-2861
-
(2000)
Journal of Animal Science
, vol.78
, pp. 2856-2861
-
-
Wheeler, T.L.1
Shackelford, S.D.2
Koohmaraie, M.3
-
29
-
-
0032783664
-
Manipulating meat quality and composition
-
Wood L.D., Enser M., Fisher A.V., Nute G.R., Richardson R.I., and Sheard P.R. Manipulating meat quality and composition. Proceedings of the Nutrition Society 58 (1999) 363-370
-
(1999)
Proceedings of the Nutrition Society
, vol.58
, pp. 363-370
-
-
Wood, L.D.1
Enser, M.2
Fisher, A.V.3
Nute, G.R.4
Richardson, R.I.5
Sheard, P.R.6
|