Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Logan G Johnson"'
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 3 (2023)
The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that i
Externí odkaz:
https://doaj.org/article/45cf944f89164cfc9be4b269288f45b4
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Fresh meat quality is adversely affected by protein oxidation. However, a fundamental understanding of the diverse factors that influence protein oxidation in postmortem muscle remains elusive. Peroxiredoxin-2 (Prdx2), an antioxidant protein, is more
Externí odkaz:
https://doaj.org/article/dc52b8a1c50f4dc48348502ce4efb902
Autor:
Amanda C Outhouse, Brian M Patterson, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Emma T Helm, Jack C. M. Dekkers, Kent Schwartz, Logan G Johnson, Nicholas K. Gabler, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
This study’s objective was to determine the impact of a dual respiratory and enteric bacterial health challenge on the antioxidant protein peroxiredoxin-2 (Prdx-2) profile and protein oxidation in the skeletal muscle of pigs from 2 lines that were
Externí odkaz:
https://doaj.org/article/a2323e50dd1b4daf99f282f6e1e3ce6d
Autor:
Chaoyu Zhai, Steven M. Lonergan, Elisabeth J. Huff-Lonergan, Logan G. Johnson, Kitty Brown, Jessica E. Prenni, Mahesh N Nair
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7836-7846
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa06a18b5f95a4910b0a6103ffc6448
https://doi.org/10.1021/acs.jafc.3c01225
https://doi.org/10.1021/acs.jafc.3c01225
Autor:
D. Andy King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Logan G Johnson, Matthew D. Schulte, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loin
Externí odkaz:
https://doaj.org/article/12ed4efaf08f4145a603ade3f1616c61
Autor:
Amanda C. Outhouse, Brian M. Patterson, Christine A. Fedler, David A. King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A. Zuber, Kenneth J. Prusa, Logan G. Johnson, Matthew D. Schulte, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objectives were to determine 1) the interaction between aging duration and post-aging freezing on pork loin quality attributes and 2) the relationship between pork loin star probe (SP) and Warner-Bratzler shear force (WBS). Loins from 20 carcasse
Externí odkaz:
https://doaj.org/article/259902ea451346d5aa86fe445a3c3e8b
Publikováno v:
Meat and Muscle Biology. 6
The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0abb33c8ae7b650fb080f4749a83ff4
https://doi.org/10.22175/mmb.14492
https://doi.org/10.22175/mmb.14492
Autor:
Logan G Johnson, Chaoyu Zhai, Leah M Reever, Kenneth J Prusa, Mahesh N Nair, Elisabeth Huff-Lonergan, Steven M Lonergan
Publikováno v:
Journal of Animal Science. 101
Unpredictable variation in quality, including fresh pork water-holding capacity, remains challenging to pork processors and customers. Defining the diverse factors that influence fresh pork water-holding capacity is necessary to make progress in refi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b1d7106a1c7a67cd87720db4e852924
https://doi.org/10.1093/jas/skad046
https://doi.org/10.1093/jas/skad046
Autor:
E. Huff-Lonergan, Edward M. Steadham, Logan G Johnson, Elisabeth J. Huff-Lonergan, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology. 5
Fresh meat quality is adversely affected by protein oxidation. However, a fundamental understanding of the diverse factors that influence protein oxidation in postmortem muscle remains elusive. Peroxiredoxin-2 (Prdx2), an antioxidant protein, is more
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b6fedfab11530ba200e645f073e620
https://doi.org/10.22175/mmb.12408
https://doi.org/10.22175/mmb.12408
Autor:
Matthew D. Schulte, Edward M. Steadham, Logan G Johnson, Elisabeth J. Huff-Lonergan, Elizabeth A. Zuber, Steven M. Lonergan, E. Huff-Lonergan, D. Andy King
Publikováno v:
Meat and Muscle Biology. 4
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906a383cef943e186887bdcfe2c40989
https://doi.org/10.22175/mmb.9566
https://doi.org/10.22175/mmb.9566