Influence of chilled and frozen storage on the stability of trout and herring fillet [PDF]
, 2006 Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted
Beyrer, Michael, Rüsch, Mark
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Myofibrillar Protein Catabolism is Rapidly Suppressed Following Protein Feeding [PDF]
Bioscience, Biotechnology, and Biochemistry, 1998 The immediate response of protein degradation to food intake and the factors for its regulation in rat skeletal muscle were examined. The concentration of N tau-methylhistidine (MeHis) in serum and the rates of MeHis release from isolated soleus and extensor digitorum longus muscles were reduced in the period from 3 to 6 h after refeeding, indicating ...
T, Nagasawa +3 more
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International Journal of Food Properties, 2019 Water holding capacity, texture characteristics, and qualitative structural properties had been mainly focused on heat-induced gelation of myofibrillar proteins; however, the quantitative analysis to ultrastructure of the proteins and heat-induced gel ...
Wenting Wang +5 more
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Magnetic susceptibility anisotropy of myocardium imaged by cardiovascular magnetic resonance reflects the anisotropy of myocardial filament α-helix polypeptide bonds. [PDF]
, 2015 BackgroundA key component of evaluating myocardial tissue function is the assessment of myofiber organization and structure. Studies suggest that striated muscle fibers are magnetically anisotropic, which, if measurable in the heart, may provide a tool ...
Dibb, Russell, Liu, Chunlei, Qi, Yi
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Specific fluorescent labeling of chicken myofibril Z-line proteins catalyzed by guinea pig liver transglutaminase [PDF]
, 1979 Guinea pig liver transglutaminase has been found to catalyze the covalent incorporation of dansylcadaverine into chicken skeletal muscle myofibril proteins.
Gard, David L., Lazarides, Elias
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Cooked turkey roasts have different processing characteristics then cooked beef roasts [PDF]
, 2007 Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate.
Boles, Jane Ann +2 more
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Nerve damage induced skeletal muscle atrophy is associated with increased accumulation of intramuscular glucose and polyol pathway intermediates [PDF]
, 2020 Perturbations in skeletal muscle metabolism have been reported for a variety of neuromuscular diseases. However, the role of metabolism after constriction injury to a nerve and the associated muscle atrophy is unclear.
Afzal, Shoaib +3 more
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The Influence of Chopping Duration on the Degree of Proteins Extraction
Scientific Papers Animal Science and Biotechnologies, 2023 The quality of meat preparations, in terms of binding compositions, is directly influenced by the degree of extractibility of structural proteins, which in turn is influenced by a number of factors such as quality of raw and auxiliary materials, how ...
Daniela Ianițchi +5 more
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Extralysosomal Protein Degradation in Myofibrillar Myopathies
Brain Pathology, 2009 AbstractMyofibrillar myopathies (MFMs) are a group of heterogeneous muscle disorders morphologically defined by the presence of foci of dissolution of the myofibrils, accumulation of the products of myofibrillar degradation and ectopic expression of multiple proteins.
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Fat extraction from mechanically deboned beef with various pH and alkalis : a thesis presented in fulfilment of the requirements for the degree of Master of Technology at Massey University [PDF]
, 1994 The study showed that meat surimi with a 1.3% fat content could be prepared from mechanically deboned beef. The process used in the laboratory to prepare the meat surimi was a relatively simple process requiring few unit operations, unit ...
Wu, San-Der
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