Add to ORKGNot AvailableUnderstanding of biological impact of proteome profile on meat quality is vital for developing different approaches to improve meat quality. Present study was conducted to unravel the differences in biochemical, ultrastructural and proteome profile of longissimus dorsi muscle between buffaloes (Bubalus bubalis) of different age groups (young v. old). Higher (P<0.05) myofibrillar and total protein extractability, muscle fibre diameter, and Warner-Bratzler shear force (WBSF) values was observed in old buffalo meat relative to meat from young buffaloes. Scanning electron microscopy photographs revealed reduced fibre size with increased inter-myofibrillar space in young compared with old buffalo meat. Transmission electron microsco...
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on be...
The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of...
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study...
Not AvailableUnderstanding of biological impact of proteome profile on meat quality is vital for dev...
The biological mechanisms involved in structural and biochemical changes during aging that are respo...
To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise hei...
To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise hei...
Ph.D. (Biochemistry)Abstract: The imprecise judgement of meat tenderness because of the slaughter ag...
The current study was carried out to determine the physico-chemical and structural attributes of buf...
The objective of this study was to evaluate the differential proteome and phosphoproteome between bu...
The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predi...
This study was conducted to assess the molecular mechanism of meat quality between low and high pH m...
This is the peer reviewed version of the following article: Fuente-Garcia, C.; Sentandreu, E.; Aldai...
Chantier qualité GAInternational audienceWithin a population of Charolais young bulls, two extreme g...
International audienceLabel free shotgun proteomics was used to analyse plasma and Longissimus muscl...
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on be...
The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of...
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study...
Not AvailableUnderstanding of biological impact of proteome profile on meat quality is vital for dev...
The biological mechanisms involved in structural and biochemical changes during aging that are respo...
To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise hei...
To study proteomic changes involved in tenderization of bovine Longissimus dorsi four Charolaise hei...
Ph.D. (Biochemistry)Abstract: The imprecise judgement of meat tenderness because of the slaughter ag...
The current study was carried out to determine the physico-chemical and structural attributes of buf...
The objective of this study was to evaluate the differential proteome and phosphoproteome between bu...
The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predi...
This study was conducted to assess the molecular mechanism of meat quality between low and high pH m...
This is the peer reviewed version of the following article: Fuente-Garcia, C.; Sentandreu, E.; Aldai...
Chantier qualité GAInternational audienceWithin a population of Charolais young bulls, two extreme g...
International audienceLabel free shotgun proteomics was used to analyse plasma and Longissimus muscl...
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on be...
The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of...
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study...