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https://hdl.handle.net/1959.11/3921
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Hopkins, D L | en |
dc.contributor.author | Thompson, John Mitchell | en |
dc.date.accessioned | 2009-12-18T09:23:00Z | - |
dc.date.issued | 2002 | - |
dc.identifier.citation | Journal of Muscle Foods, 13(2), p. 81-102 | en |
dc.identifier.issn | 1745-4573 | en |
dc.identifier.issn | 1046-0756 | en |
dc.identifier.uri | https://hdl.handle.net/1959.11/3921 | - |
dc.description.abstract | Degradation of specific myofibrillar proteins has been followed in many studies using SDS-PAGE (denaturing) electrophoresis and these have shown that proteins such as titin, nebulin, troponin-T, desmin, filamin and vinculin are degraded at different rates during postmortem storage of meat. Although informative, electrophoresis is usually restricted to qualitative interpretation of the gels and there have been few studies that have quantitatively linked the degradation of specific proteins to changes in toughness. Improved quantitative methods (including scanning densitometry, image analysis, and modeling approaches) will be necessary to determine the protein and/or protein alterations that cause postmortem tenderization. This approach is complementary to other measurements of proteolysis where the objective is to more adequately explain the variation in toughness. | en |
dc.language | en | en |
dc.publisher | Food & Nutrition Press Inc | en |
dc.relation.ispartof | Journal of Muscle Foods | en |
dc.title | The Degradation Of Myofibrillar Proteins In Beef And Lamb Using Denaturing Electrophoresis: An Overview | en |
dc.type | Journal Article | en |
dc.identifier.doi | 10.1111/j.1745-4573.2002.tb00323.x | en |
dc.subject.keywords | Animal Production | en |
local.contributor.firstname | D L | en |
local.contributor.firstname | John Mitchell | en |
local.subject.for2008 | 070299 Animal Production not elsewhere classified | en |
local.subject.seo2008 | 830301 Beef Cattle | en |
local.profile.school | School of Environmental and Rural Science | en |
local.profile.email | jthompso@une.edu.au | en |
local.output.category | C1 | en |
local.record.place | au | en |
local.record.institution | University of New England | en |
local.identifier.epublicationsrecord | pes:584 | en |
local.publisher.place | United States of America | en |
local.format.startpage | 81 | en |
local.format.endpage | 102 | en |
local.identifier.scopusid | 0036613820 | en |
local.peerreviewed | Yes | en |
local.identifier.volume | 13 | en |
local.identifier.issue | 2 | en |
local.title.subtitle | An Overview | en |
local.contributor.lastname | Hopkins | en |
local.contributor.lastname | Thompson | en |
dc.identifier.staff | une-id:jthompso | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.identifier.unepublicationid | une:4017 | en |
dc.identifier.academiclevel | Academic | en |
local.title.maintitle | The Degradation Of Myofibrillar Proteins In Beef And Lamb Using Denaturing Electrophoresis | en |
local.output.categorydescription | C1 Refereed Article in a Scholarly Journal | en |
local.search.author | Hopkins, D L | en |
local.search.author | Thompson, John Mitchell | en |
local.uneassociation | Unknown | en |
local.year.published | 2002 | en |
Appears in Collections: | Journal Article |
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