Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate (Q35947768)

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English	Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate	scientific article

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate (English)

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

1 reference

based on heuristic

inferred from title

object named as

Nikolai Slavov

4

0 references

object named as

Ruth M Hamill

2

0 references

object named as

Giuliano Elia

5

0 references

Anne Maria Mullen

object named as

Anne Maria Mullen

3

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author name string

Alessio Di Luca

1

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

language of work or name

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publication date

7 March 2016

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Europe PubMed Central

PMC publication ID

11 August 2017

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

11

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

3

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

e0150605

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

copyright license

Creative Commons Attribution 4.0 International

7 March 2016

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April 2022 Public Data File from Crossref

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0 references

Small heat shock proteins and their role in meat tenderness: a review.

1 reference

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2 October 2017

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

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2 October 2017

2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat.

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Advances in apoptotic mediated proteolysis in meat tenderisation

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

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Identification of myofibrillar substrates for μ-calpain

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A review of the relationships of pH with physical aspects of pork quality

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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review

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Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

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Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability

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New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.

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Genetic aspects concerning drip loss and water-holding capacity of porcine meat.

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Applications for protein sequence-function evolution data: mRNA/protein expression analysis and coding SNP scoring tools

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The muscle ultrastructure: a structural perspective of the sarcomere.

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"The stress of dying": the role of heat shock proteins in the regulation of apoptosis

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Postmortem proteome changes of porcine muscle related to tenderness.

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Identification of protein degradation during post-mortem storage of pig meat

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Proteomics and bioinformatics approaches for identification of serum biomarkers to detect breast cancer

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Structure and expression of a human gene coding for a 71 kd heat shock 'cognate' protein

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2 October 2017

The role of integrin degradation in post-mortem drip loss in pork

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11 July 2018

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality.

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24 September 2018

Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus.

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24 September 2018

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

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24 September 2018

Muscle protein changes post mortem in relation to pork quality traits

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24 September 2018

Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs

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24 September 2018

Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioning

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24 September 2018

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

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24 September 2018

Differences in pig muscle proteome according to HAL genotype: implications for meat quality defects.

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24 September 2018

Peroxiredoxin-6--a potential protein marker for meat tenderness in bovine longissimus thoracis muscle

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24 September 2018

Improved diagnosis of colorectal cancer using a combination of fecal occult blood and novel fecal protein markers.

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24 September 2018

Comparison of the small heat shock proteins alphaB-crystallin, MKBP, HSP25, HSP20, and cvHSP in heart and skeletal muscle

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24 September 2018

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles

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24 September 2018

Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels

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21 January 2018

Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions

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Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

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The effectiveness of examining early post-mortem musculature to predict ultimate pork quality

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New Indicators of Beef Sensory Quality Revealed by Expression of Specific Genes

1 reference

https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops

1 reference

https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Extracting information from two-dimensional electrophoresis gels by partial least squares regression

1 reference

https://pubmed.ncbi.nlm.nih.gov/26950297

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Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle

1 reference

https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain

1 reference

https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Identification of pork quality parameters by proteomics

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https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins

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https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Proteome analysis applied to meat science: characterizing postmortem changes in porcine muscle

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12 December 2020

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Revisiting the conversion of muscle into meat and the underlying mechanisms

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Moderate hypoxia increases heat shock protein 90 expression in excised rat aorta

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Stress proteins of 70 kDa in chronically exercised skeletal muscle

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12 December 2020

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Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

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https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Reference methods for the assessment of physical characteristics of meat

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https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins

1 reference

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12 December 2020

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https://pubmed.ncbi.nlm.nih.gov/26950297

12 December 2020

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10.1371/JOURNAL.PONE.0150605

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

2016PLoSO..1150605D

0 references

PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

11 August 2017

ResearchGate publication ID

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