Výsledky vyhledávání - "Emily M. Oliver"

Presence of oxygen and mitochondria in skeletal muscle early postmortem

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

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Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle1

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

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Excess glycogen does not resolve high ultimate pH of oxidative muscle

Autor: Emily M. Oliver, Hao Shi, A. Apaoblaza, David E. Gerrard, Sulaiman K. Matarneh, Tracy L. Scheffler, E. M. England

Publikováno v: Meat Science. 114:95-102

Skeletal muscle glycogen content can impact the extent of postmortem pH decline. Compared to glycolytic muscles, oxidative muscles contain lower glycogen levels antemortem which may contribute to the higher ultimate pH. In an effort to explore furthe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adbc805e3099fc20fafeac6f0d72a5ae
https://doi.org/10.1016/j.meatsci.2015.10.010

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Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3R200Q mutant pigs

Autor: Tracy L. Scheffler, Sulaiman K. Matarneh, E. M. England, Emily M. Oliver, David E. Gerrard

Publikováno v: Meat Science. 110:189-195

Postmortem lactate accumulation in skeletal muscle is linearly associated with the extent of pH decline. Yet, pigs harboring the AMPKγ3(R200Q) mutation produce meat with similar lactate levels to that of wild-type pigs but have a lower ultimate pH.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2875ef888b6c451a02982a606a56414
https://doi.org/10.1016/j.meatsci.2015.07.023

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