Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lindsey C. Bell"'
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Muscle properties and metabolism influence muscle to meat conversion. Fiber type profile impacts glycolytic capacity as well as protein turnover rate in vivo. Our objective was to investigate protease content and activation during the early postmorte
Externí odkaz:
https://doaj.org/article/12a691d5aebe45d6896ee198e07d6a8a
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Meat quality is traditionally associated with anaerobic metabolism due to cessation of the oxygen supply post-mortem. However, mitochondrial (mt) function early postmortem may affect the development of meat quality characteristics, such as adenosine
Externí odkaz:
https://doaj.org/article/6a76b1a99ea0456ebc1d6be5a3c946d2
Autor:
Patricia Maloso Ramos, Chloe Gingerich, Tracy L. Scheffler, Briana Hawryluk, Lindsey C. Bell, Morgan McKinney
Publikováno v:
J Anim Sci
Reductions in basal metabolism and growth rate appear to contribute to decreased heat production of Bos indicus breeds. Lower metabolic rate may be due to smaller organ size and lower metabolic activity. Liver and heart account for high percentage of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d5e3b651575c1988bbf7cdb2a56eb74
https://doi.org/10.1093/jas/skab235.758
https://doi.org/10.1093/jas/skab235.758
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThe conversion of muscle to meat is largely controlled by postmortem energy metabolism and pH decline. These biochemical changes influence activity of enzymes implicated in proteolysis and meat tenderization. Therefore, our objective was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06152dc343c319d3a17f22c278c6e2de
https://doi.org/10.22175/mmb.10731
https://doi.org/10.22175/mmb.10731
Publikováno v:
Meat and Muscle Biology. 3:168-168
ObjectivesMitochondrial function in postmortem muscle is affected by decreasing oxygenation. Functional properties relating to energy production and integrity of mitochondria may influence development of meat quality characteristics. Therefore, the o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c748405bd1cac434d1139a66bf8e638
https://doi.org/10.22175/mmb2019.0168
https://doi.org/10.22175/mmb2019.0168