Chianina beef tenderness investigated through integrated Omics

Journal of Proteomics

Volumn 75, Issue 14, 2012, Pages 4381-4398

  D'Alessandro, Angelo ^a   Marrocco, Cristina ^a   Rinalducci, Sara ^a   Mirasole, Cristiana ^a   Failla, Sebastiana ^b   Zolla, Lello ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Chianina Bos taurus; Longissimus dorsi; Meat quality; Metabolomics; Phosphorylation; Proteomics

Indexed keywords

COLLAGEN; CREATINE PHOSPHATE; GLYCOLYTIC ENZYME; HEAT SHOCK PROTEIN; ISOPROTEIN; MUSCLE PROTEIN; NICOTINAMIDE ADENINE DINUCLEOTIDE ADENOSINE DIPHOSPHATE RIBOSYLTRANSFERASE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; APOPTOSIS; ARTICLE; BEEF; BEEF CATTLE; BIOINFORMATICS; CHIANINA BEEF; ENZYME ACTIVITY; ENZYME PHOSPHORYLATION; FOOD QUALITY; LONGISSIMUS DORSI; MALE; MEAT TENDERNESS; METABOLOMICS; MUSCLE CELL; NONHUMAN; OXIDATIVE STRESS; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEOMICS; SARCOMERE LENGTH; SHEAR STRENGTH;

ANIMALS; CATTLE; FOOD ANALYSIS; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEOME;

ANIMALIA; BOS; BOS TAURUS;

EID: 84863834679     PISSN: 18743919     EISSN: 18767737     Source Type: Journal    
DOI: 10.1016/j.jprot.2012.03.052     Document Type: Article

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