Cargando…

Characterizing the sarcoplasmic proteome of aged pork chops classified by purge loss

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 refining pork quality prediction methods. The objectiv...

Descripción completa

Detalles Bibliográficos
Autores principales:	Johnson, Logan G, Zhai, Chaoyu, Reever, Leah M, Prusa, Kenneth J, Nair, Mahesh N, Huff-Lonergan, Elisabeth, Lonergan, Steven M
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2023
Materias:	Meat Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9994594/ https://www.ncbi.nlm.nih.gov/pubmed/36751720 http://dx.doi.org/10.1093/jas/skad046

Ejemplares similares

Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin
por: Johnson, Logan G, et al.
Publicado: (2023)

Evaluation of the changes in composition of pork chops during cooking
por: Gaffield, Katelyn N, et al.
Publicado: (2020)

The relationship of pork carcass weight and leanness parameters in the Ontario commercial pork industry
por: Barducci, Robson S, et al.
Publicado: (2019)

Collagen characteristics affect the texture of pork Longissimus and Biceps femoris
por: Li, Xiying, et al.
Publicado: (2022)

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses
por: Bryan, Erin E, et al.
Publicado: (2018)

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability()
por: Gonzalez, John M, et al.
Publicado: (2019)

Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality
por: Helm, Emma T, et al.
Publicado: (2020)

Beef color and tenderness response to production systems utilizing additive combinations of growth-promotant technologies
por: Webb, Megan J, et al.
Publicado: (2023)

Carcass fabrication yields of beef steers supplemented zilpaterol hydrochloride and offered ad libitum or maintenance energy intake()
por: Schmitz, Angela N, et al.
Publicado: (2018)

Estimation of carcass composition using rib dissection of calf-fed Holstein steers supplemented zilpaterol hydrochloride
por: McEvers, T J, et al.
Publicado: (2018)

Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail
por: Steele, Chandler C, et al.
Publicado: (2020)

Carcass characteristics and sensory analysis of Abergelle goat breed and Abergelle crossbred goat fed hay supplemented with concentrate mixture
por: Alemu, Tewodros, et al.
Publicado: (2020)

Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics(,)
por: Phelps, Kelsey J, et al.
Publicado: (2020)

Relationship between heifer carcass maturity and beef quality characteristics
por: Hoffman, Kacie C, et al.
Publicado: (2020)

Effect of immunocastration and housing conditions on pig carcass and meat quality traits
por: Škrlep, Martin, et al.
Publicado: (2020)

Assessing outcomes of genetic selection panels to predict marbling in crossbred beef cattle
por: Weber, Tanya M, et al.
Publicado: (2020)

Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid composition
por: Sales, Francisco, et al.
Publicado: (2019)

Factors associated with the weight of individual primal cuts and their inter-relationship in cattle
por: Judge, Michelle M, et al.
Publicado: (2019)

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks
por: Ramanathan, Ranjith, et al.
Publicado: (2018)

Effects of rumen-protected long-chain fatty acid supplementation during the finishing phase of beef steers on live performance, carcass characteristics, beef quality, and serum fatty acid profile
por: Bakker, Christina E, et al.
Publicado: (2019)

Carcass traits and consumer acceptability of striploin steaks from band-castrated, intratesticular zinc-injected, or sexually intact beef cattle()
por: Ball, Jase J, et al.
Publicado: (2018)

Opportunities to improve the accuracy of the United States Department of Agriculture beef yield grade equation through precision agriculture
por: Jaborek, Jerad R, et al.
Publicado: (2020)

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience
por: O’Quinn, Travis G, et al.
Publicado: (2018)

National Beef Quality Audit–2016: assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry
por: Harris, McKensie K, et al.
Publicado: (2018)

Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study
por: Villatoro, K M, et al.
Publicado: (2021)

Impact of beef carcass size on chilling rate, pH decline, display color, and tenderness of top round subprimals
por: Lancaster, Jessica M, et al.
Publicado: (2020)

Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses
por: Pietrasik, Zeb, et al.
Publicado: (2021)

The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts
por: Garza, Horacio, et al.
Publicado: (2021)

Impact of feeding cover crop forage containing brassicas to steers during backgrounding on live animal performance, carcass characteristics, and meat color(1)
por: Bakker, Christina E, et al.
Publicado: (2021)

Effects of red macroalgae Asparagopsis taxiformis supplementation on the shelf life of fresh whole muscle beef
por: Bolkenov, Bakytzhan, et al.
Publicado: (2021)

Evaluating the impact of feeding dried distillers grains with solubles on Boer goat growth performance, meat color stability, and antioxidant capacity
por: Dahmer, Payton L, et al.
Publicado: (2022)

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis
por: Williams, Melissa S, et al.
Publicado: (2022)

Carcass and meat quality traits in Brangus steers
por: Rodriguez, Eduardo E, et al.
Publicado: (2023)

A comparison of carcass characteristics, carcass cutting yields, and meat quality of barrows and gilts
por: Bohrer, Benjamin M, et al.
Publicado: (2023)

Water binders in beef patties increase yield and extend shelf life
por: Van Buren, Jessie B, et al.
Publicado: (2023)

A survey of Kansas beef producers and consumers who participate in business-to-consumer marketing of beef
por: O’Quinn, Travis G, et al.
Publicado: (2023)

Acute Heat Stress and Reduced Nutrient Intake Alter Intestinal Proteomic Profile and Gene Expression in Pigs
por: Pearce, Sarah C., et al.
Publicado: (2015)

When will Jesus bring the pork chops? /
por: Carlin, George
Publicado: (2004)

Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle
por: Khatri, Yunus, et al.
Publicado: (2023)

Increasing persistency in lay and stabilising egg quality in longer laying cycles. What are the challenges?
por: Bain, M. M., et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_onlea6h1u3fc3kcsv7gs8r469h