Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 433-440

  Chen, Wei ^a   Zeng, Yongqing ^a   Cui, Jingxiang ^a   Chen, Qimei ^a   Du, Jinfang ^a   Yang, Lun ^a   Hu, Yanxia ^a   Song, Yiping ^a   Qian, Yuan ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

GPx4 activity; GPx4 gene; Meat quality; mRNA expression; Pig; Quantitative real time PCR

Indexed keywords

ANTIOXIDANTS; ENZYMES; GENES; MAMMALS; MEATS; MOISTURE; MUSCLE; PEPTIDES; PHOSPHOLIPIDS; POLYMERASE CHAIN REACTION;

GLUTATHIONE PEROXIDASE; GLUTATHIONE PEROXIDASE MRNA; MEAT QUALITY; MRNA EXPRESSION; MRNA EXPRESSION LEVEL; PHOSPHOLIPID HYDROPEROXIDES; QUANTITATIVE REAL TIME PCR; WATER HOLDING CAPACITY;

THERMAL PROCESSING (FOODS);

SUIDAE;

EID: 79952003633     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1407-3     Document Type: Article

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