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Changes in glycolytic and mitochondrial protein profiles regulates postmortem muscle acidification and oxygen consumption in dark-cutting beef.
Kiyimba, Frank; Hartson, Steven D; Rogers, Janet; VanOverbeke, Deborah L; Mafi, Gretchen G; Ramanathan, Ranjith.
Afiliação
  • Kiyimba F; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
  • Hartson SD; Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.
  • Rogers J; Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.
  • VanOverbeke DL; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
  • Mafi GG; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
  • Ramanathan R; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA. Electronic address: ranjith.ramanathan@okstate.edu.
J Proteomics ; 232: 104016, 2021 02 10.
Article em En | MEDLINE | ID: mdl-33059087
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Idioma: En Ano de publicação: 2021 Tipo de documento: Article