Zobrazeno 1 - 10
of 41
pro vyhledávání: '"E M, England"'
Publikováno v:
Meat Science. 156:222-230
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. On
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::356f00f8244b31682c53c6316d47a01d
https://doi.org/10.1016/j.meatsci.2019.05.019
https://doi.org/10.1016/j.meatsci.2019.05.019
Autor:
Jerad R Jaborek, Henry N. Zerby, L. G. Garcia, Francis L Fluharty, Horacio Garza, Steven J. Moeller, Macdonald Wick, E. M. England
Publikováno v:
Translational Animal Science
The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to rep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2274257c09e4808034a8f162184970a
https://doi.org/10.1093/tas/txab083
https://doi.org/10.1093/tas/txab083
Publikováno v:
British poultry science. 62(3)
1. Turkey production has increased dramatically as genetic selection has succeeded in increasing body weight and muscle yield to fulfil increasing consumer demand. However, producing fast-growing, heavily muscled birds is linked to increased heat str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a99a67d540a2d1f4366bd8aac3c1bc95
https://pubmed.ncbi.nlm.nih.gov/33225715
https://pubmed.ncbi.nlm.nih.gov/33225715
Publikováno v:
Meat science. 172
Phosphofructokinase-1 (PFK-1) is the most important enzyme controlling postmortem glycolysis in living skeletal muscle and is the most likely candidate for regulation of postmortem glycolysis. We investigated the regulation of PFK-1 activity by F-2,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840a6347c2a2ec40983c8cdbeecfe8b6
https://pubmed.ncbi.nlm.nih.gov/33038798
https://pubmed.ncbi.nlm.nih.gov/33038798
Autor:
Surinder S Chauhan, E. M. England
Publikováno v:
Meat Science. 144:118-126
After an animal is harvested for meat, the skeletal muscle initiates a complex series of biochemical reactions in an attempt to maintain energy homeostasis. In order to maintain energy homeostasis, enzymes within the skeletal muscle metabolize stored
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b24c6a592facdfab7fe936018d5e8008
https://doi.org/10.1016/j.meatsci.2018.06.021
https://doi.org/10.1016/j.meatsci.2018.06.021
Autor:
Macdonald Wick, F. L. Fluharty, Jerad R Jaborek, H. Garza, L. G. Garcia, Steven J. Moeller, Henry N. Zerby, E. M. England
Publikováno v:
Small Ruminant Research. 166:53-60
Trial 1 was designed to identify meat quality differences due to sheep age (n = 16 ewe lambs, n = 16 yearling ewes, and n = 16 mature ewes) and diet (ad libitum alfalfa pellets (AP), and ad libitum whole shelled corn (WSC100)). Mature ewes had greate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::515d45681b1b020a0c8147b12869840a
https://doi.org/10.1016/j.smallrumres.2018.07.005
https://doi.org/10.1016/j.smallrumres.2018.07.005
Autor:
Tracy L. Scheffler, Jordan C. Wicks, E. M. England, Anupam Abraham, David E. Gerrard, Emma T. Helm, Rachel M. Mitacek, Ranjith Ramanathan, Hao Shi, Sulaiman K. Matarneh, Emily M. Oliver
Publikováno v:
Meat Science. 139:97-106
Anaerobic glycolysis dominates energy metabolism postmortem. Even so, however, recent studies suggest mitochondria can modify postmortem energy metabolism and may contribute to pH decline, possibly affecting the transformation of muscle to meat and f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26d537a1cc4d3d5ae71508be22ca6a0b
https://doi.org/10.1016/j.meatsci.2017.12.008
https://doi.org/10.1016/j.meatsci.2017.12.008
Autor:
Emma T. Helm, Sulaiman K. Matarneh, Emily M. Oliver, David E. Gerrard, Tracy L. Scheffler, Eero Puolanne, E. M. England, Hao Shi
Publikováno v:
Journal of Animal Science. 95:3552-3562
Acute activation of AMP-activated protein kinase (AMPK) increases monocarboxylate transporter (MCT) expression in skeletal muscle. However, the impact of chronic activation of AMPK on MCT expression in skeletal muscle is unknown. To investigate, MCT1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c24bf1b8b7c67ece8fbf5eb138b7c06c
https://doi.org/10.2527/jas.2017.1457
https://doi.org/10.2527/jas.2017.1457
Autor:
E. W. Mills, Hao Shi, K. Stufft, E. M. England, J. Elgin, David E. Gerrard, R. Preisser, Tracy L. Scheffler, Sulaiman K. Matarneh, B. Patterson
Publikováno v:
Meat Science. 128:88-96
Fresh hams display significant lean color variation that persists through further processing and contributes to a less desirable cured product. In an attempt to understand the underlying cause of this color disparity, we evaluated the differences in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe4c203db7a93e71047ffa7e4747962e
https://doi.org/10.1016/j.meatsci.2016.12.012
https://doi.org/10.1016/j.meatsci.2016.12.012
Autor:
B. Patterson, E. C. Stewart, K. Stufft, Hao Shi, R. Preisser, David E. Gerrard, Sulaiman K. Matarneh, Tracy L. Scheffler, S. Eilert, E. M. England
Publikováno v:
Poultry Science. 96:1492-1503
Fresh turkey meat color is determined by many factors that include muscle fiber type composition and heme protein concentrations. These factors either are affected by or influence biochemical events occurring postmortem. Deviations in the processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e764542786342c2e85edb497621804b1
https://doi.org/10.3382/ps/pew410
https://doi.org/10.3382/ps/pew410