Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 133

1.

Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat.

Sayd T, Chambon C, Laville E, Lebret B, Gilbert H, Gatellier P.

Food Chem. 2012 Dec 15;135(4):2238-44. doi: 10.1016/j.foodchem.2012.07.079. Epub 2012 Jul 25.

PMID:
22980797
2.

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation.

Promeyrat A, Sayd T, Laville E, Chambon C, Lebret B, Gatellier P.

Food Chem. 2011 Aug 1;127(3):1097-104. doi: 10.1016/j.foodchem.2011.01.108. Epub 2011 Jan 31.

PMID:
25214101
3.

Proteomics of muscle-specific beef color stability.

Joseph P, Suman SP, Rentfrow G, Li S, Beach CM.

J Agric Food Chem. 2012 Mar 28;60(12):3196-203. doi: 10.1021/jf204188v. Epub 2012 Mar 19.

PMID:
22369190
4.

Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat.

Laville E, Sayd T, Terlouw C, Chambon C, Damon M, Larzul C, Leroy P, Glénisson J, Chérel P.

J Agric Food Chem. 2007 Jul 11;55(14):5834-41. Epub 2007 Jun 13.

PMID:
17567033
5.

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX.

Poult Sci. 2010 Dec;89(12):2726-34. doi: 10.3382/ps.2010-00738.

PMID:
21076113
6.

Lipid oxidation in chicken as affected by cooking and frozen storage.

Abdel-Kader ZM.

Nahrung. 1996 Feb;40(1):21-4.

PMID:
8975141
7.

Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.

Utrera M, Estévez M.

J Agric Food Chem. 2013 Aug 21;61(33):7987-93. doi: 10.1021/jf402220q. Epub 2013 Aug 8.

PMID:
23885900
8.

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

Bax ML, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, Rémond D, Santé-Lhoutellier V.

Food Chem. 2013 Feb 15;136(3-4):1249-62. doi: 10.1016/j.foodchem.2012.09.049. Epub 2012 Sep 20.

PMID:
23194521
9.
10.

Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.

Govaris A, Botsoglou N, Papageorgiou G, Botsoglou E, Ambrosiadis I.

Int J Food Sci Nutr. 2004 Mar;55(2):115-23.

PMID:
14985183
11.

Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat.

Zhang W, Xiao S, Lee EJ, Ahn DU.

J Agric Food Chem. 2011 Feb 9;59(3):969-74. doi: 10.1021/jf102918z. Epub 2010 Dec 30.

PMID:
21192702
12.

Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution.

Yang H, Meng P, Xiong YL, Ma L, Wang C, Zhu Y.

Meat Sci. 2013 Nov;95(3):465-71. doi: 10.1016/j.meatsci.2013.05.038. Epub 2013 Jun 4.

PMID:
23793081
13.
14.

Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

Filgueras RS, Gatellier P, Aubry L, Thomas A, Bauchart D, Durand D, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2010 Nov;86(3):665-73. doi: 10.1016/j.meatsci.2010.06.003. Epub 2010 Jun 11.

PMID:
20659783
15.

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

Roldan M, Antequera T, Armenteros M, Ruiz J.

Food Chem. 2014 Apr 15;149:129-36. doi: 10.1016/j.foodchem.2013.10.079. Epub 2013 Oct 26.

PMID:
24295686
16.

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

Xiao S, Zhang WG, Lee EJ, Ma CW, Ahn DU.

Poult Sci. 2011 Jun;90(6):1348-57. doi: 10.3382/ps.2010-01244.

PMID:
21597078
17.
18.

Effect of heat treatment on protein oxidation in pig meat.

Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V.

Meat Sci. 2012 May;91(1):14-21. doi: 10.1016/j.meatsci.2011.11.037. Epub 2011 Dec 13.

PMID:
22209093
19.

Tenderness of pre- and post rigor lamb longissimus muscle.

Geesink G, Sujang S, Koohmaraie M.

Meat Sci. 2011 Aug;88(4):723-6. doi: 10.1016/j.meatsci.2011.03.003. Epub 2011 Mar 12.

PMID:
21450412
20.

Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

Canto AC, Suman SP, Nair MN, Li S, Rentfrow G, Beach CM, Silva TJ, Wheeler TL, Shackelford SD, Grayson A, McKeith RO, King DA.

Meat Sci. 2015 Apr;102:90-8. doi: 10.1016/j.meatsci.2014.11.011. Epub 2014 Dec 4.

PMID:
25556319

Supplemental Content

Support Center