Differences in pig muscle proteome according to hal genotype: Implications for meat quality defects

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4913-4923

  Laville, Elisabeth ^a   Sayd, Thierry ^a   Terlouw, Claudia ^b   Blinet, Sylvie ^a   Pinguet, Jeremy ^c   Fillaut, Martine ^d   Glenisson, Jerome ^c   Cherel, Pierre ^c  

^a UR370 QuaPA   (France)

^b UMR1213 HERBIVORES   (France)

^c CEMAGREF   (France)

^d Unité Mixte de Recherches Systèmes d'Elevage Nutrition Animate et Humaine ^*  (France)

Author keywords

2 DE gels; Antioxidant proteins; Energetic metabolism; Heat shock proteins; Hierarchical clustering analysis; Malignant hyperthermia; Meat quality; Pig muscle

Indexed keywords

PROTEOME; RYANODINE RECEPTOR;

ANIMAL; ARTICLE; CHEMISTRY; GENETICS; GENOTYPE; MALE; MEAT; METABOLISM; MOLECULAR GENETICS; MOLECULAR WEIGHT; QUALITY CONTROL; SKELETAL MUSCLE; SWINE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; GENOTYPE; MALE; MEAT; MOLECULAR SEQUENCE DATA; MOLECULAR WEIGHT; MUSCLE, SKELETAL; PROTEOME; QUALITY CONTROL; RYANODINE RECEPTOR CALCIUM RELEASE CHANNEL; SWINE;

SUIDAE;

EID: 67149093426     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900286x     Document Type: Article

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