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The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review
(Elsevier, 2016-09)
Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective ...
New recommendations for measuring collagen solubility
(Elsevier, 2016-08)
The heat-solubility of intramuscular collagen is usually conducted in 1/4 Ringer's solution at pH 7.4, despite this ionic strength and pH being inappropriate for post-rigor meat. The current work studied the percentage of ...
Association of CAST2, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattle
(Elsevier B.V., 2018-04-01)
The objective of this study was to evaluate the association of expression of CAPN1, CAPN2, CAST, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattle. Three experimental groups were selected by shear ...
Differences in global gene expression in muscle tissue of Nellore cattle with divergent meat tenderness
(2017-12-04)
Background: Meat tenderness is the consumer's most preferred sensory attribute. This trait is affected by a number of factors, including genotype, age, animal sex, and pre- and post-slaughter management. In view of the ...
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach
(Elsevier B.V., 2019-02-01)
The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): ...
Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed
(2021-09-30)
This study describes the association between meat tenderness and abundance of soluble muscle proteins in Nellore bulls (Bos indicus) using a proteomic approach. We evaluated shear force (SF) of Longissimus thoracis muscle ...
Meat quality traits of Nellore bulls according to different degrees of backfat thickness: A multivariate approach
(2017-01-01)
Subcutaneous fat deposition measured as backfat thickness (BFT) increases protection for the bovine carcass during cooling, conferring to BFT an important characteristic for the meat industry. To study the influence of BFT ...
Gene and protein expression of myosin heavy chain in Nellore cattle comparing growth or meat tenderness traits
(2019-01-01)
The objective was to investigate gene and protein expression of myosin heavy chain (MyHC) in Nellore cattle slaughtered at different weights (BW) or degrees of meat tenderness. Ninety animals with initial BW 370 ± 37 kg, ...
Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle
(2021-03-01)
The Warner-Bratzler shear force (WBSF) and myofibrillar fragmentation index (MFI) are complementary methodologies used to measure beef tenderness. Longissimus thoracis samples from the 20 most extreme bulls (out of 80 bulls ...