Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800370
Abstract: The intramuscular phospholipid (PL) level is reported to decrease upon postmortem aging of beef, pork, and chicken, and the change affects meat qualities (e.g., myofibrillar fragmentation and drip loss); however, there is still little information… read more here.
Keywords: meat cuts; depends meat; cuts breed; postmortem aging ... See more keywords
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16138
Abstract: This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the… read more here.
Keywords: meat quality; muscle; postmortem aging; flavor ... See more keywords
Study on the HIF-1α regulated by glycolytic pathways and mitochondrial function in yaks of different altitudes during postmortem aging.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14205
Abstract: The study investigated the glycolysis pathway mediated by hypoxia-inducible factor-1α (HIF-1α) and the mechanism of its regulation. The results indicated that HIF-1α expression initially increased before subsequently decreasing with aging time during postmortem (p read more here.
Keywords: postmortem; hif; glycolysis; postmortem aging ... See more keywords
The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure
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DOI: 10.3390/foods12101957
Abstract: Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict the… read more here.
Keywords: time; day; effects postmortem; postmortem ... See more keywords
Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging
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DOI: 10.3390/metabo12030242
Abstract: Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHPLC) system was… read more here.
Keywords: day postmortem; postmortem; postmortem aging; water holding ... See more keywords