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| Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers |
| María Sumampa Coria, Pablo Sebastián Reineri, Dario Pighin, Maria Guadalupe Barrionuevo, Pedro Gabriel Carranza, Gabriela Grigioni, Gustavo Adolfo Palma |
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Anim Biosci. 2020;33(5):753-762. Published online August 3, 2019 DOI: https://doi.org/10.5713/ajas.19.0163 |
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Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers Asian-Australasian Journal of Animal Sciences. 2020;33(5):753-762  The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle Meat Science. 2001;58(2):135-144 The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle Meat Science. 2001;58(2):167-174 Early post mortem expression of apoptosis genes in longissimus dorsi muscle of Braford steers differing in managing fed system Animal Gene. 2020;16:200101 The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers Meat Science. 2000;54(1):65-70 Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation Meat Science. 2021;172:108364 The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle Meat Science. 2012;91(1):50-55 Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system Meat Science. 2006;74(1):34-43 Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value Foods. 2019;8(12):638 The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle Meat Science. 2005;71(2):351-357 |
