Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness
Author:
Funder
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. Cleavage of desmin by cysteine proteases: Calpains and cathepsin B;Baron;Meat Science,2004
2. Integrative genomics identifies MCU as an essential component of the mitochondrial calcium uniporter;Baughman;Nature,2011
3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;Belk,2015
4. Muscle fiber types: How many and what kind?;Brooke;Archives of Neurology,1970
5. Relationship of fiber type composition to marbling and tenderness of bovine muscle;Calkins;Journal of Food Science,1981
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types;Meat Science;2025-01
2. Preservation of shrimp quality using slightly acid electrolysed water combined with grape seed extract: Microbiological and quality analyses with proteomic insights;Food Bioscience;2024-08
3. Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators;Food Chemistry: X;2024-06
4. A current review of U.S. beef flavor I: Measuring beef flavor;Meat Science;2024-04
5. Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens);Meat Science;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3