Concepedia

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

Zhenyu Wang, Fan He, Weili Rao, Na Ni, Qingwu Shen, Dequan Zhang

Food Science and Biotechnology · 2016 · 48 citations · 25 references

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25

Reference methods for the assessment of physical characteristics of meat

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

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Regulation of actin filament dynamics by p38 map kinase-mediated phosphorylation of heat shock protein 27

Johane Guay, Herman Lambert, Geneviève Gingras-Breton et al. · Journal of Cell Science · 1997 · 702 citations

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HSP27 phosphorylation-mediated resistance against actin fragmentation and cell death induced by oxidative stress.

Jacques Huot, François Houle, Douglas R. Spitz et al. · PubMed · 1996 · 474 citations

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Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

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