Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers

키워드

참고문헌 (51)

1. "Meat production in Argentina" (2007)[URL]
2. Bidner TD, "Influence of Brahman-derivative breeds and Angus on carcass traits, physical composition, and palatability", J Anim Sci, 80, pp.2126~2133 (2002)[DOI]
3. Pringle TD, "Carcass characteristics, the calpain proteinase system, and aged tenderness of Angus and Brahman crossbred steers", J Anim Sci, 75, pp.2955~2961 (1997)[DOI]
4. Colle MJ, "Effect of extended aging on calpain-1and-2 activity in beef longissimus lumborum and semimembranosus muscles", Meat Sci, 131, pp.142~145 (2017)[DOI]
5. Coria MS, "Calpain system in meat tenderization : a molecular approach", Rev MVZ Cordoba, 23, pp.6523~6536 (2018)[DOI]
6. Goll DE, "The calpain system", Physiol Rev, 83, pp.731~801 (2003)[DOI]
7. Koohmaraie M, "Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system", Meat Sci, 74, pp.34~43 (2006)[DOI]
8. Geesink GH, "μ-Calpain is essential for postmortem proteolysis of muscle proteins", J Anim Sci, 84, pp.2834~2840 (2006)[DOI]
9. Giusti J, "Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5", 8 Bos taurus × 3, Meat Sci, pp.2013, 94[DOI]
10. Strydom PE, "The comparison of three β-agonists for growth performance, carcass characteristics and meat quality of feedlot cattle", Meat Sci, 81, pp.557~564 (2009)[DOI]
11. Maria Sumampa Coria, "Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers", Animal Bioscience, 33(5), pp.753~762 (2020), 아세아·태평양축산학회[DOI]
12. Nishimura T, "The role of intramuscular connective tissue in meat texture", Anim Sci J, 81, pp.21~27 (2010)[DOI]
13. "InfoStat versión 2012"[URL]
14. Immonen K, "Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH", Meat Sci, 55, pp.25~31 (2000)[DOI]
15. Stanišić N, "Changes of physicalchemical properties of beef during 14 days of chilling", Biotechnol Anim Husb, 28, pp.77~85 (2012)[DOI]
16. Wyrwisz J, "Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus", Meat Sci, 122, pp.48~54 (2016)[DOI]
17. Beriain MJ, "Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index", Meat Sci, 81, pp.439~445 (2009)[DOI]
18. Papaleo Mazzucco JP, "Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture", Meat Sci, 86, pp.878~882 (2010)[DOI]
19. Tullio RR, "Effect of quality parameters on beef meat tenderness", iComst-Proceedings, pp.1~5 (2013)
20. Marino R, "Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds", Meat Sci, 98, pp.178~186 (2014)[DOI]
21. HuffLonergan E, "Biochemistry of postmortem muscle-lessons on mechanisms of meat tenderization", Meat Sci, 86, pp.184~195 (2010)[DOI]
22. Huff-Lonergan E, "Mechanisms of water-holding capacity of meat : The role of postmortem biochemical and structural changes", Meat Sci, 71, pp.194~204 (2005)[DOI]
23. Parrish FC, "CAF activity, calcium concentration, and the 30, 000-Dalton component of tough and tender bovine longissimus muscle", J Food Sci, 46, pp.308~311 (1981)[DOI]
24. Senaratne LS, "Mechanism and control of beef toughening during retail display in high oxygen modified atmosphere packages", Animal Science
25. Silva JA, "Influence of ultimate pH on bovine meat tenderness during ageing", Meat Sci, 52, pp.453~459 (1999)[DOI]
26. Palka K, "The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle", Meat Sci, 64, pp.191~198 (2003)[DOI]
27. Christensen M, "Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds", Meat Sci, 87, pp.61~65 (2011)[DOI]
28. Teira G, "Finishing phase and meat quality. 2. Tenderness", Rev Argentina Prod Anim, 24(suppl 1) (2004)
29. del Campo M, "Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers", Meat Sci, 80, pp.753~760 (2008)[DOI]
30. del Campo M, "Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers", Meat Sci, 86, pp.908~914 (2010)[DOI]
31. Latimori NJ, "Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana region", Meat Sci, 79, pp.463~469 (2008)[DOI]
32. Faucitano L, "Effects of corn grain particle size and treated soybean meal on carcass and meat quality characteristics of beef steers finished on a corn silage diet", Meat Sci, 88, pp.750~754 (2011)[DOI]
33. He L, "The effects of including corn silage, corn stalk silage, and corn grain in finishing ration of beef steers on meat quality and oxidative stability", Meat Sci, 139, pp.142~148 (2018)[DOI]
34. Mandell IB, "Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-Cross Steers when time on feed is controlled", J Anim Sci, 76, pp.2619~2630 (1998)[DOI]
35. Vestergaard M, "Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness", Meat Sci, 54, pp.187~195 (2000)[DOI]
36. Purslow PP, "The structural basis of cooking loss in beef : Variations with temperature and ageing", Food Res Int, 89, pp.739~748 (2016)[DOI]
37. Orellana C, "Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina", Meat Sci, 81, pp.57~64 (2009)[DOI]
38. Å. Lagerstedt, "Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi", Meat Science, 80(2), pp.457~461 (2008), Elsevier BV[DOI]
39. Chao M, "Impact of wet distillers grains plus solubles and antioxidants on a basic mechanism of beef tenderization", Animal Science, pp.2015
40. Korn KT, "Supplemental vitamin D3 and zilpaterol hydrochloride. II. Effect on calcium concentration, muscle fiber type, and calpain gene expression of feedlot steers", J Anim Sci, 91, pp.3332~3340 (2013)[DOI]
41. Destefanis G, "Relationship between beef consumer tenderness perception and Warner–Bratzler shear force", Meat Sci, 78, pp.153~156 (2008)[DOI]
42. Latimori N, "Beef quality according to genotye and feeding system", Rev Argentina Prod Anim, 25(Suppl. 1), pp.365~367 (2005)[DOI]
43. C.E. Realini, "Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef", Meat Science, 66(3), pp.567~577 (2004), Elsevier BV[DOI]
44. Moran L, "Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers", Meat Sci, 125, pp.76~83 (2017)[DOI]
45. Koohmaraie M, "Quantification of Ca2(+)-dependent protease activities by hydrophobic and ion-exchange chromatography", J Anim Sci, 68, pp.659~665 (1990)[DOI]
46. Ilian MA, "Intermuscular variation in tenderness : Association with the ubiquitous and musclespecific calpains", J Anim Sci, 79, pp.122~132 (2001)[DOI]
47. Pomponio L, "The effect of temperature on the activity of μ-and m-calpain and calpastatin during postmortem storage of porcine longissimus muscle", Meat Sci, 91, pp.50~55 (2012)[DOI]
48. Kristensen L, "Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meat", Meat Sci, 72, pp.116~120 (2006)[DOI]
49. Volpelli LA, "Calpain system in vitro activity and myofibril fragmentation index in fallow deer(Dama dama) : Effects of age and supplementary feeding", Meat Sci, 69, pp.579~582 (2005)[DOI]
50. Kristensen L, "Dietary-induced changes of muscle growth rate in pigs : Effects on in vivo and postmortem muscle proteolysis and meat quality", J Anim Sci, 80, pp.2862~2871 (2002)[DOI]
51. Dransfield E, "Optimisation of tenderisation, ageing and tenderness", Meat Sci, 36, pp.105~121 (1994)[DOI]

관련 논문AI추천