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Relevant bibliographies by topics / Meat Glycolysis

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Academic literature on the topic 'Meat Glycolysis'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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Journal articles on the topic "Meat Glycolysis"

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WOŹNIAK, Katarzyna, Agnieszka KORPAL, and Arkadiusz TERMAN. "INFLUENCE OF GLYCOLYSIS PROCESS ON THE FORMATION OF MEAT QUALITY PARAMETERS." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 334, no. 42 (2017): 201–8. http://dx.doi.org/10.21005/aapz2017.42.2.18.

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Hamilton, D. N., T. M. Bertol, M. Ellis, S. N. Carr, and F. K. McKeith. "Relationship between meat quality and blood acid-base measurements in pigs." Proceedings of the British Society of Animal Science 2002 (2002): 174. http://dx.doi.org/10.1017/s1752756200008309.

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Pale soft exudative pork (PSE) is a major problem affecting swine industries worldwide that results in significant economic loss because it reduces processing and saleable product yields. The PSE condition results from a rapid rate of muscle glycolysis early postmortem and a rapid drop in muscle pH while the temperature of the carcass is still high. Stress prior to slaughter can increase the rate of glycolysis and postmortem acidification. Blood acid-base has been used as an indicator of stress in pigs. The objective of this experiment was to investigate the relationship between blood acid-bas

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Ferguson, D. M., and D. E. Gerrard. "Regulation of post-mortem glycolysis in ruminant muscle." Animal Production Science 54, no. 4 (2014): 464. http://dx.doi.org/10.1071/an13088.

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As a tissue, muscle has the unique ability to switch its metabolic source of ATP, the energy currency underpinning muscle function. During oxygen debt, such as that occurring immediately following the death of animals, anaerobic metabolism is initiated in an attempt to restore homeostasis within the muscle. The cascade of biochemical events that are initiated is paramount in the context of meat quality. This review revisits this reasonably well-known subject but takes a new perspective by drawing on the understanding outside the traditional discipline of meat science. Our understanding of the

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Carrasco-Pozo, Catalina, Kah Ni Tan, and Vicky M. Avery. "Hemin Prevents Increased Glycolysis in Macrophages upon Activation: Protection by Microbiota-Derived Metabolites of Polyphenols." Antioxidants 9, no. 11 (2020): 1109. http://dx.doi.org/10.3390/antiox9111109.

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Meat consumption plays a critical role in the development of several types of cancer. Hemin, a metabolite of myoglobin produced after meat intake, has been demonstrated to be involved in the cancer initiation phase. Macrophages are key components of the innate immunity, which, upon activation, can prevent cancer development by eliminating neoplastic cells. Metabolic reprogramming, characterized by high glycolysis and low oxidative phosphorylation, is critical for macrophage activation. 3,4-dihydroxyphenylacetic acid (3,4DHPAA) and 4-hydroxyphenylacetic acid (4HPAA), both microbiota-derived met

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BRUCE, H. L., and R. O. BALL. "EFFECTS OF POSTMORTEM GLYCOLYSIS ON THE QUALITY OF HOT-DEBONED BOVINE MUSCLE." Canadian Journal of Animal Science 70, no. 2 (1990): 431–39. http://dx.doi.org/10.4141/cjas90-055.

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Meat tenderness may be improved by accelerating muscle metabolism or by damaging muscle structure and increasing the solubility of muscle proteins. Pre- and postrigor protein and collagen solubilities were measured in semitendinosus muscles, removed pre-rigor from 24 Charolais crossbred steer carcasses, that were either unstimulated or electrically stimulated (115 V, 0.25 amp, 60 Hz) within 1 h postexsanguination to accelerate muscle metabolism. Temperature, pH, Hunterlab color reflectance, sarcomere length and lactate concentration were measured during ageing. Shear force was measured on aged

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CARSE, W. A. "Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation." International Journal of Food Science & Technology 8, no. 2 (2007): 163–66. http://dx.doi.org/10.1111/j.1365-2621.1973.tb01702.x.

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Баженова, Баяна, Bayana Bazhenova, Юлия Забалуева, et al. "Yak Meat as a Lucrative Raw Material for Meat Products." Food Processing: Techniques and Technology 48, no. 3 (2019): 16–33. http://dx.doi.org/10.21603/2074-9414-2018-3-16-33.

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The present research features comparative data on the dynamics of meat production and consumption in the Republic of Buryatia. The analysis revealed stability and a slight increase in meat production and consumption per capita. The main sources of raw meat in Buryatia are cattle, sheep, and pigs, whereas goats, horses, and yaks make up a small part of farm animals in the region and serve as an additional source of valuable animal protein. The article contains a review of academic literature that showed a growing interest in yak meat studies, e.g. its nutritional value and use in meat products.

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Kim, Yuan H. Brad, Robyn D. Warner, and Katja Rosenvold. "Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review." Animal Production Science 54, no. 4 (2014): 375. http://dx.doi.org/10.1071/an13329.

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The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species suc

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Yang, Bin, and Xuejun Liu. "Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging." PLOS ONE 16, no. 3 (2021): e0246955. http://dx.doi.org/10.1371/journal.pone.0246955.

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Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated w

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Yang, Yayuan, Ling Han, Qunli Yu, Yongfang Gao, and Rende Song. "Study of the AMP-activated Protein Kinase Role in Energy Metabolism Changes during the Postmortem Aging of Yak Longissimus dorsal." Animals 10, no. 3 (2020): 427. http://dx.doi.org/10.3390/ani10030427.

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To explore the postmortem physiological mechanism of muscle, activity of adenosine monophosphate activated protein kinase (AMPK) as well as its role in energy metabolism of postmortem yaks were studied. In this experiment, we injected 5-amino-1-beta-d-furanonyl imidazole-4-formamide (AICAR), a specific activator of AMPK, and STO-609 to observe the changes in glycolysis, energy metabolism, AMPK activity, and AMPK gene expression (PRKA1 and PRKA2) in postmortem yaks during maturation. The results showed that AICAR could increase the expression of the PRKKA1 and PRKAA2 genes, activate AMPK and in

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Dissertations / Theses on the topic "Meat Glycolysis"

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Shen, Qingwu. "AMP-activated protein kinase, postmortem glycolysis, and PSE meat." Laramie, Wyo. : University of Wyoming, 2007. http://proquest.umi.com/pqdweb?did=1338871331&sid=1&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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Patterson, Bly Addison. "Pectoralis muscle of turkey displays divergent function as correlated with meat quality." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/52929.

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Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles

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Beline, Mariane. "Perfil morfométrico e metabolismo post mortem de bovinos Nelore com diferentes taxas de crescimento da desmama ao sobreano." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-12022019-151001/.

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O trabalho tem como objetivo avaliar o perfil morfométrico e o metabolismo post mortem de bovinos Nelore com diferentes taxas de crescimento da desmama ao sobreano. Foram confinados 154 bovinos Nelore, machos não-castrados, com idade média de 18 meses e 350 kg de peso vivo. Os animais foram designados a um delineamento inteiramente casualizado com dois tratamentos (alta taxa de crescimento [ATC] e baixa taxa de crescimento [BTC] da desmama ao sobreano). Foram selecionados cinco animais extremos de ATC e cinco extremos de BTC (10 animais de cada ano) para realização das analises de cor (L*, a*,

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Stefansson, G. "Effects of gases on post-mortem glycolysis in meats." Thesis, University of Leeds, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.371847.

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Dang, Yu. "Value-added Conversion of Waste Cooking Oil, Post-consumer PET Bottles and Soybean Meal into Biodiesel and Polyurethane Products." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468591615.

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El-Hader, Carlos. "Pseudopodial MSV-MDCK-INV glycolysis modulates the c-Met phosphorylation-dependent cell motility." Thèse, 2003. http://hdl.handle.net/1866/14933.

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Books on the topic "Meat Glycolysis"

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Kipnis, Eric, and Benoit Vallet. Tissue perfusion monitoring in the ICU. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780199600830.003.0138.

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Resuscitation endpoints have shifted away from restoring normal values of routinely assessed haemodynamic parameters (central venous pressure, mean arterial pressure, cardiac output) towards optimizing parameters that reflect adequate tissue perfusion. Tissue perfusion-based endpoints have changed outcomes, particularly in sepsis. Tissue perfusion can be explored by monitoring the end result of perfusion, namely tissue oxygenation, metabolic markers, and tissue blood flow. Tissue oxygenation can be directly monitored locally through invasive electrodes or non-invasively using light absorbance

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Book chapters on the topic "Meat Glycolysis"

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Zhang, Dequan, Xin Li, Li Chen, Chengli Hou, and Zhenyu Wang. "Mechanism of the Effect of Protein Phosphorylation on Postmortem Glycolysis." In Protein Phosphorylation and Meat Quality. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-9441-0_6.

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Monin, G., and P. Sellier. "Glycolytic Potential, Halothane Sensitivity and Meat Quality in Various Pig Breeds." In Evaluation and Control of Meat Quality in Pigs. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3301-9_35.

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Honikel, K. O. "Influence of Chilling on Meat Quality Attributes of Fast Glycolysing Pork Muscles." In Evaluation and Control of Meat Quality in Pigs. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3301-9_21.

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Honikel, K. O. "CONVERSION OF MUSCLE TO MEAT | Glycolysis." In Encyclopedia of Meat Sciences. Elsevier, 2004. http://dx.doi.org/10.1016/b0-12-464970-x/00127-6.

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Honikel, K. O. "CONVERSION OF MUSCLE TO MEAT | Glycolysis." In Encyclopedia of Meat Sciences. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384731-7.00095-7.

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"Regulation of Postmortem Glycolysis and Meat Quality." In Applied Muscle Biology and Meat Science. CRC Press, 2009. http://dx.doi.org/10.1201/b15797-13.

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Conference papers on the topic "Meat Glycolysis"

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Gray, Alana L., and James A. Cardelli. "Abstract 2914: A role for glycolysis in the c-Met/HGF signaling axis." In Proceedings: AACR 102nd Annual Meeting 2011‐‐ Apr 2‐6, 2011; Orlando, FL. American Association for Cancer Research, 2011. http://dx.doi.org/10.1158/1538-7445.am2011-2914.

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Božičkovic, Ivana, Vesna Davidovic, Radomir Savic, Vladimir Živkovic, Stefan Stepic, and Vladan Đermanovic. "UTICAJ FIZIČKE AKTIVNOSTI NA HISTOLOŠKE KARAKTERISTIKE MIŠIĆA DOMAĆIH ŽIVOTINJA." In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.189b.

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Meat is a product formed from skeletal muscles of animals through different biochemical processes following rigor mortis. Therefore, characteristics of muscle tissue, its structure, number, diameter and percentage of different muscle fiber types would greatly determine the quantity and the quality of meat. Having in mind that selection and nutrition led to nearly a maximum in meat production, and consumers are having higher and higher demands for „organic“ products, products from more natural production, their concern for animal welfare is rising, the implementation of physical activity in ani

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Stempa, Thuthuzelwa, and Graeme Bradley. "Post-mortem energy metabolites, glycolytic potential and meat quality attributes from of Dorper and Merino lambs." In The 1st International Electronic Conference on Animals—Global Sustainability and Animals: Science, Ethics and Policy. MDPI, 2020. http://dx.doi.org/10.3390/ieca2020-08837.

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Luo, Ming, April Davis, Sean McDermott, et al. "Abstract 2311: Targeting EMT and MET breast cancer stem cell states through simultaneous inhibition of glycolytic and antioxidant pathways." In Proceedings: AACR 106th Annual Meeting 2015; April 18-22, 2015; Philadelphia, PA. American Association for Cancer Research, 2015. http://dx.doi.org/10.1158/1538-7445.am2015-2311.

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Bonfils, Claire, Normand Beaulieu, Marielle Fournel, Helene Ste-Croix, Jeffrey M. Besterman, and Christiane R. Maroun. "Abstract 1790: The combination of MGCD265, a Met/VEGFR inhibitor in clinical development, and erlotinib potently inhibits tumor growth by altering multiple pathways including glycolysis." In Proceedings: AACR 103rd Annual Meeting 2012‐‐ Mar 31‐Apr 4, 2012; Chicago, IL. American Association for Cancer Research, 2012. http://dx.doi.org/10.1158/1538-7445.am2012-1790.

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Oppegard, Shawn C., and David T. Eddington. "Modulation of Oxygen Tensions via Microfabricated Devices." In ASME 2011 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2011. http://dx.doi.org/10.1115/sbc2011-53093.

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Oxygen is a key modulator of many cellular pathways and plays an important role in a number of cellular behaviors. The hypoxic inducible factor 1α (HIF-1α) is often considered the master regulator of the cellular response to oxygen tension (1). HIF-1α is a transcription factor involved in angiogenesis, glucose transport and glycolysis, apoptosis, migration, and differentiation, among many other functions (2). Unfortunately devices permitting in vitro oxygen modulation fail to meet the needs of biomedical research due to the inability to effectively mimic conditions found in vivo. The gold stan

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