The mechanisms controlling meat tenderness involve a multitude of cellular functions. A novel approach to identify the protein(s)/peptide(s) bands associated with tenderness, measured by Warner Bratzler Shear (WBS), is the use of functional proteomics. The aim of this study was to associate electrophoretically separated bands from a muscle myofibrillar fraction with WBS and determine the sequence of the protein(s)/peptide(s) within those bands. Samples for functional proteomics and for WBS were taken at 36h and 72h postmortem, respectively from the Longissimus dorsi of 22 Angus crossbred steers. Myofibrillar fractions were resolved on 10% to 20% poly-acrylamide gradient gels. Gels were digitized and analyzed. Resulting data were fitted by a...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Ph.D. (Biochemistry)Abstract: The imprecise judgement of meat tenderness because of the slaughter ag...
The mechanisms controlling meat tenderness involve a multitude of cellular functions. A novel approa...
The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development...
The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development...
The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predi...
Heat shock proteins are widely recognized for their cytoprotective properties, including direct chap...
This study analyzed the abundance of 24 different proteins, tenderness biomarkers, and 11 phenotypic...
International audienceOver the last two decades, proteomics have been employed to decipher the under...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
peer-reviewedThis study evaluated the potential of a panel of 20 protein biomarkers, quantified by R...
The current South African Beef Carcass Classification System classifies carcasses using physical att...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Ph.D. (Biochemistry)Abstract: The imprecise judgement of meat tenderness because of the slaughter ag...
The mechanisms controlling meat tenderness involve a multitude of cellular functions. A novel approa...
The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development...
The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development...
The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predi...
Heat shock proteins are widely recognized for their cytoprotective properties, including direct chap...
This study analyzed the abundance of 24 different proteins, tenderness biomarkers, and 11 phenotypic...
International audienceOver the last two decades, proteomics have been employed to decipher the under...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisf...
peer-reviewedThis study evaluated the potential of a panel of 20 protein biomarkers, quantified by R...
The current South African Beef Carcass Classification System classifies carcasses using physical att...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Beef quality is a complex phenotype that can be evaluated only after animal slaughtering. Previous r...
Ph.D. (Biochemistry)Abstract: The imprecise judgement of meat tenderness because of the slaughter ag...