Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef.

Autor: Koulicoff LA; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Heilman T; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Vitanza L; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Welter A; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Jeneske H; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., O'Quinn TG; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA., Hansen S; Iowa State University, Department of Animal Science, Ames, IA 50011, USA., Huff-Lonergan E; Iowa State University, Department of Animal Science, Ames, IA 50011, USA., Schulte MD; Iowa State University, Department of Animal Science, Ames, IA 50011, USA., Chao MD; Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS 66506, USA. Electronic address: mdchao@ksu.edu.

Publikováno v: Meat science [Meat Sci] 2023 Nov; Vol. 205, pp. 109321. Date of Electronic Publication: 2023 Aug 25.

Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime.

Autor: Antonelo DS; College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil. Electronic address: danielantonelo@usp.br., Gómez JFM; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Silva SL; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Beline M; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Zhang X; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States., Wang Y; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA., Pavan B; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Koulicoff LA; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Rosa AF; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Goulart RS; College of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil., Li S; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA., Gerrard DE; Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, VA 24061, USA., Suman SP; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA., Wes Schilling M; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States., Balieiro JCC; College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga, SP 13635-900, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Mar; Vol. 153, pp. 110947. Date of Electronic Publication: 2022 Jan 10.