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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Meat science, 2010-09, Vol.86 (1), p.184-195

2010

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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

Meat science, 2018-10, Vol.144, p.74-90

2018

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Meat science, 2005-09, Vol.71 (1), p.194-204

2005

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Acute Heat Stress and Reduced Nutrient Intake Alter Intestinal Proteomic Profile and Gene Expression in Pigs

PloS one, 2015-11, Vol.10 (11), p.e0143099-e0143099

2015

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The Science of Animal Growth and Meat Technology

2nd edition., 2018

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Effects of Diet and Genetics on Growth Performance of Pigs in Response to Repeated Exposure to Heat Stress

Frontiers in genetics, 2017-10, Vol.8, p.155-155

2017

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Formation of the calpain-1/calpastatin complex promotes activation of calpain-1 under oxidizing conditions

Journal of animal science, 2024-01, Vol.102

2024

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Lipid Peroxidation Products Influence Calpain‑1 Functionality In Vitro by Covalent Binding

Journal of agricultural and food chemistry, 2023-05, Vol.71 (20), p.7836-7846

2023

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Proteomics approaches – their potential for answering complex questions in meat science research

Italian journal of animal science, 2023-12, Vol.22 (1), p.911-924

2023

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Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii

Meat science, 2019-09, Vol.155, p.50-60

2019

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Secondary Lipid Oxidation Products as Modulators of Calpain‑2 Functionality In Vitro

Journal of agricultural and food chemistry, 2024-05, Vol.72 (21), p.12229-12239

2024

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High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Meat science, 2010-08, Vol.85 (4), p.759-767

2010

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Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem

Journal of proteomics, 2023-01, Vol.271, p.104756-104756, Article 104756

2023

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

Journal of animal science, 2023-01, Vol.101

2023

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Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Food chemistry, 2020-03, Vol.307, p.125557-125557, Article 125557

2020

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Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin

Journal of animal science, 2023-01, Vol.101

2023

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MicroRNA21 inhibition affects porcine oocyte maturation and alters protein expression critical for metabolic pathway function

Molecular reproduction and development, 2022-10, Vol.89 (10), p.443-458

2022

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Postmortem proteolysis in three muscles from growing and mature beef cattle

Meat science, 2014-02, Vol.96 (2), p.854-861

2014

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Rapid determination of pork sensory quality using Raman spectroscopy

Meat science, 2012-07, Vol.91 (3), p.232-239

2012

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Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Meat science, 2022-07, Vol.189, p.108824-108824, Article 108824

2022

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Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality

Journal of animal science, 2021-01, Vol.99 (1), p.1-10

2021

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Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

Meat science, 2007-06, Vol.76 (2), p.359-365

2007

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Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

Meat science, 2006-11, Vol.74 (3), p.578-585

2006

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Impact of porcine reproductive and respiratory syndrome virus on muscle metabolism of growing pigs

Journal of animal science, 2019-08, Vol.97 (8), p.3213-3227

2019

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Inhibitory Activities of Colicins against Escherichia coli Strains Responsible for Postweaning Diarrhea and Edema Disease in Swine

Antimicrobial Agents and Chemotherapy, 2004-08, Vol.48 (8), p.3119-3121

2004

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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Acute Heat Stress and Reduced Nutrient Intake Alter Intestinal Proteomic Profile and Gene Expression in Pigs

The Science of Animal Growth and Meat Technology

Effects of Diet and Genetics on Growth Performance of Pigs in Response to Repeated Exposure to Heat Stress

Formation of the calpain-1/calpastatin complex promotes activation of calpain-1 under oxidizing conditions

Lipid Peroxidation Products Influence Calpain‑1 Functionality In Vitro by Covalent Binding

Proteomics approaches – their potential for answering complex questions in meat science research

Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii

Secondary Lipid Oxidation Products as Modulators of Calpain‑2 Functionality In Vitro

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem

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

Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin

MicroRNA21 inhibition affects porcine oocyte maturation and alters protein expression critical for metabolic pathway function

Postmortem proteolysis in three muscles from growing and mature beef cattle

Rapid determination of pork sensory quality using Raman spectroscopy

Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifers

Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality

Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

Impact of porcine reproductive and respiratory syndrome virus on muscle metabolism of growing pigs

Inhibitory Activities of Colicins against Escherichia coli Strains Responsible for Postweaning Diarrhea and Edema Disease in Swine

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