Sarcoplasmic and myofibrillar phosphoproteins profile in beef M. longissimus thoracis with different pHu at different days postmortem.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11586
Abstract: BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited… read more here.
Keywords: sarcoplasmic myofibrillar; beef; postmortem sarcoplasmic; meat ... See more keywords
Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/s41598-017-06511-6
Abstract: The processing ability and sensory quality of chicken breast meat are highly related to its ultimate pH (pHu), which is mainly determined by the amount of glycogen in the muscle at death. To unravel the… read more here.
Keywords: muscle transcriptome; muscle; analysis; meat ... See more keywords
A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Physiology"
DOI: 10.3389/fphys.2022.935868
Abstract: Background: Chicken meat has become a major source of protein for human consumption. However, the quality of the meat is not yet under control, especially since pH values that are too low or too high… read more here.
Keywords: meat quality; chicken meat; phu; meat ... See more keywords