Martine Morzel

Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins

Martine Morzel, Philippe Gatellier, Thierry Sayd et al. · Meat Science · 2006 · 293 citations · Full text

Life Sciences, Biochemistry, Physiology +16

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Élisabeth Laville, Thierry Sayd, Martine Morzel et al. · Journal of Agricultural and Food Chemistry · 2009 · 232 citations

Agriculture, Animal Sciences, Biochemistry +14

Proteome Analysis of the Sarcoplasmic Fraction of Pig <i>Semimembranosus</i> Muscle:  Implications on Meat Color Development

Thierry Sayd, Martine Morzel, Christophe Chambon et al. · Journal of Agricultural and Food Chemistry · 2006 · 187 citations

Agriculture, Animal Sciences, Biochemistry +17

Muscle proteome and meat eating qualities of Longissimus thoracis of “Blonde d’Aquitaine” young bulls: A central role of HSP27 isoforms

Martine Morzel, Claudia Terlouw, Christophe Chambon et al. · Meat Science · 2007 · 148 citations

Agriculture, Animal Sciences, Animal Anatomy +7

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

Helene Godiksen, Martine Morzel, Grethe Hyldig et al. · Food Chemistry · 2008 · 134 citations

Life Sciences, Animal Sciences, Biochemistry +13